California Avocado Carpaccio Salad

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Serves: 4
  large Fresh California Avocados, cut in half and thinly sliced (16 oz.)
  As needed  Marinated Tomatoes (recipe follows)
  As needed  Marinated Red Onions (recipe follows)
  As needed  Lemon Cilantro Vinaigrette (recipe follows)
oz.  fresh curly baby lettuce
    Marinated Tomatoes (Yield: 2 cups)
oz.  Roma tomatoes, seeded and diced small
Tbsp.  Extra virgin olive oil
  As needed  Salt and pepper to taste
    Marinated Red Onion (Yield: 1 cup)
oz.  red onion, thinly sliced into rings
Tbsp.  red wine vinegar
    Lemon Cilantro Vinaigrette (Yield: 1/2 cup)
oz.  Canola olive oil blend 75/25
1/2  oz.  fresh lemon juice
1/4  oz.  cilantro, chopped
  As needed  Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Marinated Tomatoes:

  1. Combine the diced tomatoes with the olive oil, salt and pepper.  Set aside until ready to use.

Marinated Red Onion:

  1. Place the thinly sliced onion rings into a bowl.  Add the red wine vinegar and let marinate for 6-10 minutes.

Lemon Cilantro Vinaigrette:

  1. Combine all ingredients in a blender and puree.

To Assemble:

  1. For each plate, fan out 4 oz. of the thinly sliced avocado lengthwise.  Add 1 oz. of the vinaigrette.
  2. Place 1 oz. of the lettuce in a mound in the center of the avocado slices.  Place 2 oz. of the marinated tomatoes on top of the lettuce.  Top that with 1 oz. of the marinated onion slices.  Serve.

* Large avocados are recommended for this recipe.  A large avocado averages about 8 ounces.  If using smaller or larger size avocados, adjust the quantity accordingly.

Pedro Alfaro

Chef Pedro Alfaro, Bon Appetit Management Company (Biola University)

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