Serves 4
10 min
Mémé's Avocado Carpaccio
Recipe GLPR808cd197d90251
A delicate and elegant raw avocado carpaccio featuring thinly sliced Hass avocados, bright citrus notes from fresh lemon juice, fragrant herbs, and a drizzle of quality extra virgin olive oil. This refined dish celebrates the natural creaminess and subtle flavor of ripe avocado with minimal intervention, finished with a sprinkle of fleur de sel and cracked pepper.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 ripe Hass avocados
1 lemon, juiced
4 teaspoons extra virgin olive oil
1/2 teaspoon fleur de sel
2 scallions, sliced on the diagonal
Handful of flat-leaf parsley, roughly chopped
Handful of fresh cilantro, roughly chopped
Freshly cracked black pepper, to taste
Directions
Halve each avocado lengthwise, working around the large pit. Twist gently to separate the halves, then carefully remove and discard the pit.
Scoop the avocado flesh from the skin using a spoon and place on a cutting board. Slice each avocado half thinly using a sharp knife, maintaining its natural shape.
Arrange the thinly sliced avocado on serving plates, fanning the slices or laying them out in an attractive pattern.
Drizzle the fresh lemon juice evenly over the avocado slices, using about half the juice per plate.
Drizzle each plate with 1 teaspoon of extra virgin olive oil, distributing it across all the slices.
Sprinkle the fleur de sel evenly over the avocado carpaccio on each plate.
Top each serving with a portion of the diagonal-sliced scallions, scattered chopped parsley, and scattered cilantro.
Finish with a generous pinch of freshly cracked black pepper on each plate and serve immediately.
