Avocado bathed in vinaigrette

[Mike Buckley]

The vinaigrette on the avocado is my friend's recipe, which is a mixture of very thick, syrupy balsamic vinegar, olive oil and lemon juice. Fabulous when paired with Sauvignon Blanc because of the citrus flavor in the wine and vinaigrette.

If you have ever served fresh avocado that has turned a little brown by the time you got it to the table, next time cut the avocado at the last possible moment and immediately add the vinaigrette. The lemon juice in the vinaigrette helps preserve the fresh look of the avocado.

Setup
It's not possible to have a simpler setup in my opinion. The tabletop and background are a single sheet of green art paper. A medium continuous-light lamp is at the right side of the scene. There are no other light sources and there are no light modifiers.

[TonyW]

That's literally mouth watering. I will definitely try the recipe for vinaigrette.

I mentioned earlier that many years ago we lived for a brief period near East Colorado Boulevard in Pasadena. One of the memorable things about that place was that there was an avocado tree in the front yard and I would often pick one as I came in for the next meal. I had tasted avocado once before leaving Australia. Now they are common and many are grown locally.

[Werner]

Nice macro, love the colours. - But tbh it doesn't look tasty at all.

[Kaye Leggett]

I have to disagree with Werner - that is mouthwatering which when seeing photos of food is one of my measures of whether the image is successful. Lovely, now I think I will go and eat....

[Mike Buckley]

Thank you to Kaye, Werner and Tony!

I can imagine that anyone who doesn't like avocado and/or the vinaigrette could easily think the brown color of the vinaigrette is unappealing when conveying taste. I really like the taste, so the image is mouthwatering for me just like it is for Tony and Kaye. In fact, for me this image is the veggie version of a photo of ice cream bathed in chocolate or caramel sauce.

Tony: The proportions I use are 2 Tbsn oil, 1 tspn balsamic and 1 tspn lemon juice.

[Wavelength]

Lighting and colors, splendid

[madcrow]

Well done Mike, you did make it look tasty

[Mike Buckley]

Thank you also to Maurice and Nandakumar!

[bnnrcn]

Mouth watering indeed . I know that recipe Mike, but I mix the souce with the mashed avocados. It is delicious and goes very well with dry white wine

[Mike Buckley]

Thank you, Binnur!

When you mix the mashed avocados, do you put other things in it to make guacamole, the Mexican dish that serves as either a topping or a dip? Or do the Turks have perhaps a different treatment of mashed avocado?

[bnnrcn]

No , I don't add other things Mike . I really don't know if other Turks have different treatments but I sometimes mix only lemon juice with mashed avocados and it also tastes very good . I have just googled guacamole , it is worth trying that recipe too

Thank you, Binnur!

When you mix the mashed avocados, do you put other things in it to make guacamole, the Mexican dish that serves as either a topping or a dip? Or do the Turks have perhaps a different treatment of mashed avocado?

[Shadowman]

Nicely captured.

[Mike Buckley]

A belated thank you to John!