California Avocado Carpaccio Salad
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Ingredients
Serves:
4
| 2 | 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) | |
| 4 | oz. | fresh curly baby lettuce |
| Marinated Tomatoes (Yield: 2 cups) | ||
| 8 | oz. | Roma tomatoes, seeded and diced small |
| 1 | Tbsp. | Extra virgin olive oil |
| As needed | Salt and pepper to taste | |
| Marinated Red Onion (Yield: 1 cup) | ||
| 4 | oz. | red onion, thinly sliced into rings |
| 3 | Tbsp. | red wine vinegar |
| Lemon Cilantro Vinaigrette (Yield: 1/2 cup) | ||
| 3 | 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
Instructions
Marinated Tomatoes:
- Combine the diced tomatoes with the olive oil, salt and pepper. Set aside until ready to use.
Marinated Red Onion:
- Place the thinly sliced onion rings into a bowl. Add the red wine vinegar and let marinate for 6-10 minutes.
Lemon Cilantro Vinaigrette:
- Combine all ingredients in a blender and puree.
To Assemble:
- For each plate, fan out 4 oz. of the thinly sliced avocado lengthwise. Add 1 oz. of the vinaigrette.
- 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.
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