To our surprise, Alpine Avocado Vinaigrette is incredibly versatile across many food groups. We encourage you to be creative!  And we love to hear how folks are using AAV… feel free to shoot us an email of your favorite recipe:



AAV Marinade on Tilapia

Alpine Avocado Vinaigrette (AAV) delivers a boat load of flavor to a variety of dishes, and it tends to work best when cast in the “leading role” in terms of flavor. A perfect example is when marinating fish.

The less oily, white, flakey fishes such as halibut, cod, sea bass and tilapia work very all when marinated in AAV. The more oily, ‘fishy’ tasting fishes don’t like sharing the spotlight with AAV (or many other marinades for that matter). The one exception to this rule is salmon, which is one of my favorite things to cook up using AAV as a marinade.

It is important to remember that fish is delicate meat. That said, you need to be aware that acidic marinades like AAV will start to breakdown the protein if left on too long. Mushy fish is never a good thing!

The ideal amount of time to marinate fish is around 30 minutes with just a light coat over top and bottom. Hint: Allow the fish to absorb the flavor of AAV at room temperature on the kitchen counter. By doing so, you will achieve a much more even cook throughout the meat than if you take the fish out of the refrigerator and start cooking it cold.

Although I will almost always prefer the flavor of fish from the grill, the following recipes taste great when grilled or baked.



AAV Marinade on Vegetables


Vegetables are an obvious corner stone for Alpine Avocado Vinaigrette and you’d be hard pressed to find a scenario where it didn’t work:  in-the-raw, sauteed or grilled, on a salad or comfortably nestled between the slices of a fresh deli sandwich…no matter how you slice it :)


AAV as a marinade is a snap and quite rewarding for the experiened and novice chefs alike.  You don’t need to overdo your dish with AAV, just enough to lightly coat the yummies prior to cooking and you’re set.

To Bake or To Grill?  Zhat is zee question!

Both work great, but since I’m more of an outdoorsy person, I tend to lean towards the grill when it comes to vegetables. It’s like my water cooler. I really enjoy dry heat on my veggies that leaves crisp, char-grilled edges.  But again, you really can’t go wrong.


It is my belief that ‘more’ is almost always ‘the merrier’ when it comes to a quality salad of any variety.  Now, as much as I enjoy a light garden side salad  at a restaurant, the salads I create in my home are a grand affair.  Trust me, I’ll throw the kitchen sink in with the greens!  Ok, I tease…but there ARE a few items that consistently make the cut:

  • a hearty lettuce like spinach, kale or cabbage
  • a crunchy nut (sliced, toasted almonds is my “go to”, but I also enjoy pine nuts and walnuts)
  • a cheese
  • avocado (of coarse)
  • usually a meat (these days it tends to be chicken breast from a rotisserie chicken)

From there, I move on to the “Trilogy of Veggies”…cucumber, tomato, and onion (red or green).
Random thought:  a salad is best in a HUGE bowl because it lets you separate items build the ‘perfect bite’ every time.


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