Ladies and gentlemen, say hello to my new favorite summer dish… and if you’re a lover of refreshing, amazing seasonal produce, I get the feeling it’s going to be yours too. Inspired by a dish served at one of my most beloved neighborhood Mexican joints, this avocado carpaccio, in its essence, is really just a deconstructed guacamole. But instead of dicing and muddling all the delicious fruits and veggies together, they’re chopped and served nice and chunky, so each chip delivers a burst of refreshing flavor and texture. Scroll down for the recipe below, and be sure to make time to whip up this plate of heaven before summer’s end.
- 1.5 large hass avocado, halved, pit removed, and very thinly sliced
- 1 ripe mango, peeled and cut into cubes
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red grapes, halved
- 1/4 small red onion, thinly sliced
- 1 bunch cilantro, chopped
- 1 lime
- drizzle of extra virgin olive oil
- coarse sea salt
- corn tortilla chips to serve
- Carefully use a large spoon to scoop the meat of the sliced avocado out of the skin. Fan out the avocado slices directly onto the plate, and adjust until it fully lines the bottom of your serving dish.
- Add on the mango, cherry tomatoes and red grapes. Add light drizzle of olive oil.
- Sprinkle with red onion and cilantro. Squeeze the juice of one lime, and sprinkle with coarse sea salt.
- Serve immediately with corn tortilla chips.
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