Avocadoes are so versatile and can be paired with a variety of products. The favourite combination is still avocado, bacon and feta. If you enjoy this combination you will definitely enjoy this soup!
This avocado tartare is a great and beautiful starter. It can also be served as a light lunch with some bruschetta. This dish looks beautiful and is very easy to make.
You can make the tartare with just avocado or like I did with tinned or fresh shredded tuna, salmon or crab. It will also go very well with shrimps or mussel meat. Another alternative is to combine it with smoked salmon.
If you prefer a vegetarian option you can layer it with chopped Rosa tomatoes and/or crumbled feta cheese. Peppadews will also be great! I love an avocado and strawberry combination with basil leaves and this will also be great as a vegetarian option.
This dish must be made as close to serving time as possible. I used large chef rings to form this. If you use smaller moulds, you will be able to make more helpings. I preferred to keep my plate as clean as possible, but you can serve the tartare on a variety of green leaves or micro leaves if you prefer.
This recipe is more of a guideline. Feel free to experiment and combine your favourite ingredients with the avocado.
I created this dish for the ZZ2 Farming “More than just guacamole Afrikado Blogger Challenge”, but I never had the time to post it onto my blog. To see more about the recipes for this challenge visit https://www.facebook.com/ZZ2Farming.
- 3 ripe but firm avocadoes
- 30ml lime juice
- salt and freshly black pepper
- 15ml dried chilli flakes
- 2 x 170g tins of tuna, drained
- balsamic glaze
- Peel the avocado and cut into small blocks.
- Sprinkle the avocado with the lime juice and season with salt and pepper.
- Add the dried chilli flakes and mix lightly, taking care not to squash the avocadoes.
- Spoon halve of the avocado mixture into 4 chef rings that is placed onto the plates that you are going to serve this dish in.
- Top with tuna and spoon the rest of the avocado mixture on top.
- Remove the chef rings and add some extra dried chilli flakes.
- Serve with some drizzled balsamic glaze.