Avocado Carpaccio Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4 servings

This vegan take on a classic carpaccio salad features fresh avocado, red onion, chopped cilantro and Roma tomatoes.

Ingredients

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

Steps

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

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources