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Avocado Carpaccio Salad
This recipe cleverly substitutes avocado for the thin slices of raw beef used in traditional carpaccio. Although it requires several steps, it’s very easy to master. And, you can use any of the marinated vegetables and the dressing with other salads.
Ingredients:
- 2 large avocados, cut in half and thinly sliced
- 4 ounces fresh curly baby lettuce
- Marinated Tomatoes
- 8 ounces Roma tomatoes, seeded and diced
- 1 tablespoon extra-virgin olive oil
- Salt
- Freshly ground pepper
- Marinated Red Onions
- 4 ounces red onion, thinly sliced into rings
- 3 tablespoons red wine vinegar
- Lemon Cilantro Vinaigrette
- 1/2 cup extra-virgin olive oil
- Juice of 1/2 fresh lemon
- 1 teaspoon chopped cilantro
- Salt and pepper to taste
Instructions:
- Marinated Tomatoes (Yield: 2 cups) Combine the diced tomatoes with the olive oil, salt, and pepper. Set aside until ready to use.
- Marinated Red Onion (Yield: 1 cup) Place the thinly sliced onion rings in a bowl. Add the red wine vinegar and let marinate for 6-10 minutes.
- Lemon Cilantro Vinaigrette (Yield: 1/2 cup) Combine all ingredients in a blender and puree.
- To assemble the salad: Set out 4 salad plates. Fan out one-fourth of the sliced avocado on each plate. Drizzle each with some of the vinaigrette. Arrange the lettuce in a mound in the center of the avocado slices. Spoon the marinated tomatoes on top of the lettuce. Top that with the marinated onion slices and serve.
Recipe from Chef Pedro Alfaro, courtesy of the California Avocado Commission.
Nutritional Analysis:
Per Serving: Calories: 266, Fat: 19g, Cholesterol: 0mg, Sodium: 4g, Carbohydrates: 12g, Protein: 3g
Yield:
4 servings Tags:
