Avocado Carpaccio Salad
This vegan take on a classic carpaccio salad features fresh avocado, red onion, chopped cilantro and Roma tomatoes.
8 oz. Roma tomatoes, seeded, small dice
1 tbsp. extra virgin olive oil
Salt and pepper to taste
4 oz. red onion, thinly sliced into rings
3 tbsp. red wine vinegar
3 oz. canola-olive oil blend, 75/25
1⁄2 oz. fresh lemon juice
1⁄4 oz. chopped cilantro
2 large California avocados, halved, skinned, thinly sliced lengthwise
4 oz. curly baby lettuce
1. Combine diced tomatoes with olive oil, salt and pepper to taste. Set aside marinated tomatoes until ready to use.
2. Place thinly sliced onion rings into bowl. Add red wine vinegar and marinate for 6 to 10 minutes.
3. Combine canola-olive oil blend, lemon juice and cilantro in blender and purée. Season vinaigrette to taste.
4. To assemble: For each plate, fan out 4 ounces of thinly sliced avocado lengthwise. Add 1 ounce vinaigrette. Place 1 ounce of lettuce in mound in center of avocado slices. Place 2 ounces marinated tomatoes on top of lettuce. Top with 1 ounce of marinated onion slices. Serve.
Editor’s Note: Large avocados are recommended for this recipe. A large avocado weighs about 8 ounces.
Recipe by Bon Appétit/California Avocado Commission