Easy avocado carpaccio with Parmesan and lemon.
Avocado carpaccio with Parmesan and lemon is an ultra-simple yet genuinely delicious dish.
Perfect as a light starter, appetizer, tapas, side dish or a fresh lunch, where a few ingredients are allowed to do the work.
Here the avocado is cut into wafer-thin slices and fanned out beautifully on the plate. It is topped with fresh rocket, Parmesan shavings, toasted pine nuts, freshly grated lemon zest and a squeeze of lemon juice. Finally, a little olive oil is drizzled over and the dish is seasoned with salt and freshly ground pepper – simple, but thoroughly delicious.
The carpaccio is at its very best served with a piece of good bread, ideally toasted, so you get a little crunch alongside the creamy avocado. This recipe serves 2-4, depending on whether it is served as a starter, as tapas or with good bread on the side. And it takes just five minutes to make – yet the flavour is wonderfully fresh and inviting.
Avocado carpaccio with Parmesan and lemon
Ingredients
- 2 ripe avocados
- 1/2 lemon, juice and finely grated zest
- 1 handful rocket
- 25 g pine nuts, toasted
- Parmesan shavings
- A little olive oil
- Salt and freshly ground pepper
Method
- Halve the avocados, remove the stones and scoop the flesh out of the skin with a spoon – or peel them.
- Cut the avocados into thin slices, gently press each half flat so the slices spread out into a fan, and place them on a plate.
- Drizzle with freshly squeezed lemon juice and top with rocket, Parmesan shavings and pine nuts.
- Grate lemon zest over the top and drizzle with a little good olive oil.
- Season with salt and freshly ground pepper and serve immediately – with some good bread on the side, if you like.
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Så lækker og helt fantastisk som alle dine andre lækre retter!✨❤️✨
Hej Tina
Tusind tusind tak for de søde ord, hvor er det sød at skrive det 🙂
Jeg sender dine bøger i dag 🙂
Warm wishes, Dianna