Avocado Carpaccio
Fresh and light, this vegetarian alternative to meat or seafood carpaccio is extra creamy and savoury with ripened avocados from Mexico.
| 1/4 cup | olive oil | 50 mL |
| 1-1/2 tbsp | lemon juice | 20 mL |
| 1/2 tsp | Dijon mustard | 2 mL |
| pinch | each of salt, pepper and sugar | pinch |
| 2 | fully ripened avocados from Mexico halved, pitted, peeled and thinly sliced lengthwise | 2 |
| 2 oz | arugula leaves, stems removed | 60 g |
| 1 cup | Parmigiano-Reggiano in thin shavings (about 2 ounces or 60 g) | 250 mL |
| 1/4 cup | finely chopped red onion | 50 mL |
| 1-1/4 tsp | capers | 6 mL |
For vinaigrette: Whisk oil with lemon juice, mustard, salt, pepper and sugar. On four salad plates fan out avocado slices, dividing evenly; place a mound of arugula behind each avocado fan. Drizzle each with some the vinaigrette; top with shaved Parmigiano and a sprinkling of onion and capers. If desired, garnish with radish slices.
Makes: 4 servings
Nutritional Information:
Per Serving: 343 calories; 8 g carbohydrates; 33 g protein; 33 g fat; 332 mg sodium; 11 mg cholesterol
Source: www.missavacado.com
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