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Avocado Carpaccio

Sides Starters

Ingredients

  • 1 ripe avocado, perfectly yielding but not soft
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Coarse salt (e.g. Maldon)
  • Balsamic vinegar or balsamic glaze (optionally a fruit balsamic, like pomegranate or raspberry)
  • 1 spring onion, very finely shredded
  • 1 ripe tomato, halved

Method

  1. Peel the avocado carefully, keeping the flesh completely intact.
  2. Using a sharp vegetable peeler, shave the avocado lengthwise into paper-thin slices. Work slowly to maintain uniformity and prevent tearing.
  3. Lay the avocado slices flat on a chilled serving plate, slightly overlapping them to form a continuous layer, carpaccio-style.
  4. Sprinkle lightly with coarse salt. Drizzle with olive oil and a small amount of fresh lemon juice.
  5. Drizzle on some balsamic vinegar or balsamic glaze.
  6. Scatter the finely shredded spring onion over the dish.
  7. Hold each tomato half cut-side down over the plate and gently squeeze, allowing the juice and seeds to fall naturally over the carpaccio.
  8. Serve immediately.