Traditionally made with thinly sliced meat or fish, this appetizer gets a vegetarian makeover in our avocado carpaccio recipe. Slices of nutty Avocados From Mexico are layered over peppery arugula and finished with Parmigiano-Reggiano, onion, capers, and a bright vinaigrette for avocado carpaccio that feels sophisticated without being fussy.
Did you know?
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Prepare 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 cheese and a sprinkling of onion and capers.
Garnish with radish slices, if desired.
Traditionally made with thinly sliced meat or fish, this appetizer gets a vegetarian makeover in our avocado carpaccio recipe. Slices of nutty Avocados From Mexico are layered over peppery arugula and finished with Parmigiano-Reggiano, onion, capers, and a bright vinaigrette for avocado carpaccio that feels sophisticated without being fussy.
Prepare 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 cheese and a sprinkling of onion and capers.
Garnish with radish slices, if desired.
Did you know?
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!