Vegan Avocado & Lemon Carpaccio

shyvas

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Location
Somewhere in the South
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2 ripe avocadoes (not over ripe)
3 organic lemons
50 g pistachios, finely chopped
a few sprigs of fresh mint
2 - 4 tbs evo
Fleur de sel or Maldon sea salt

Remove the skin and pith of 2 lemons and thinly slice.
Grate 3/4 of the 3nd lemon using a microplane and squeeze the juice.
Peel and remove the pips of the avocadoes and slice then very thinly. Add
a few drops of lemon juice.
Sprinkle a layer of pistachios onto a plate.
Place the thin slices of lemon over the nuts, add a drizzle of evo and salt.
Place the slices of avocado onto the lemons, drizzle more evo, a sprinkle of
sea salt and decorate each plate with a sprig of mint and the grated zest.

Tip : This recipe makes 4 individual servings. Warm whole wheat ciabatta
pairs well with the dish. Serve the dish with extra evo.