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Avocado carpaccio med parmesan og citron – Nem forret
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Avocado carpaccio with Parmesan and lemon

Recipe for the easiest avocado carpaccio with lemon, Parmesan and pine nuts.
Serves 2-4 depending on whether it is served with or without bread, alongside other small dishes and the like.
Course Appetizer, Starter
Cuisine Danish
Nøgleord Carpaccio, Snack, Tapas
Total Time 5 minutes
Servings 4 people
Calories 208kcal

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

Instructions

  • 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.

Nutrition

Calories: 208kcal | Carbohydrates: 11g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 9mg | Potassium: 562mg | Fiber: 7g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg