Avocado Carpaccio

Wanna know a crazy little secret about me?

As a kid, I hated avocados.  I mean take-them-out-of-the-salad-and-hide-them-in-my-napkin kind of hate.  Like I said, crazy!

I mention this embarrassing culinary fact about me simply because of the irony.  You see, today I absolutely, positively, without question, think avocados are one of the most delicious and beautiful foods in the world!

I love creating recipes with avocados — I mean who doesn’t love a superb guacamole?  And oh my gosh, have you ever had Avocado Zucchini Bread?  Yum!

I told you when we learned How to Cut an Avocado that we’d be celebrating them all this week, and here we are!  Let’s go!

A perfect avocado — meaning one that’s in season and ripe — is unbelievably divine on its own.  It’s so true that sometimes less is more.

Stay tuned for delicious avocado recipes all week!  You can have party this weekend with an avocado menu — and this is the appetizer!

Avocado Carpaccio

Prep Time: 5 minutes

Serving Size: Serves 2


1 medium-sized ripe, but firm, avocado

Juice of half of a medium-sized lemon

Fleur de Sel

  1. Peel and slice the avocado as thinly as possible. (Here's How to Cut an Avocado.)
  2. Arrange the avocado between two salad plates. Use a flat-bottomed metal spatula to move the slices to the plate. And a paring knife will help you fan them.
  3. Drizzle the avocado slices with lemon juice and sprinkle with the salt.
  4. Serve immediately!


Check out California Avocados Direct for tons of fantastic information about avocados.


Here are some of my other favorite avocado recipes:
Avocado Butter
Avocado Fries with Agave-Chipotle Yogurt Dip
Citrus Avocado Salsa with Cilantro Whitefish
Double Chocolate Avocado Cookies
Grapefruit Avocado Salad with Pistachios and Blue Cheese
Guacamole with Key Limes and Roasted Corn
Strawberry-Avocado Salsa
Zucchini-Avocado Bread

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  1. says

    Valentina, I tasted my first avocado when I was in my early twenties and I hated it! Its texture reminded me of melons and I am not on friendly terms with melons:) But I was determined to learn to like it, and I did, just like you!
    Living in California makes me yearn for avocados on daily bases and I have to restrain myself:) I welcome your avocado posts and read them diligently!
    I made guacamole the day before yesterday and put the leftovers on my girls’ BLT’s today (on Trader Joe’s Tuscan bread:) Heaven!

  2. says

    Saw this on the kitchn- I usually do the same thing with lemon and coarse sea salt, but then I just eat the avocado with a spoon out of its peel. Your presentation is much more elegant, and I look forward to sharing it with guests.

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