Saturday, August 30, 2014

Avocado Tartare

Take my word for it, this avocado tartare recipe from the first mess was superb. In fact, a totally famous rock star ate it and said so!

Think guacamole with a completely different set of flavors. Basil instead of cilantro, sherry vinegar instead of lime juice, mustard and capers... honestly I just ate this straight out of the bowl (hence the shitty photo), but I think it would do marvelous work in a menu when you want something to fill the functional role of guacamole (rich dip or side dish), but when the other things you're making have more Italianish qualities.

Avocado Tartare


1 small red onion, small dice
2 tbsp capers, minced
3 sprigs of basil, chopped
1 tsp dijon mustard
2 tsp sherry vinegar
small splash of tamari soy sauce
salt + pepper
1 medium, just-ripe avocado (You want the avocado to be ripe, but not so ripe that it’s soft and mushy)


In a medium bowl, combine the diced red onion, capers, basil, mustard, sherry vinegar, tamari, salt, pepper and a big splash of extra virgin olive oil. Cut the avocado down the middle and remove the pit. Carefully peel the exterior, trying to preserve the integrity of the flesh. Dice it up somewhat small and toss it into the bowl with the capers, mustard, sherry vinegar etc. Squeeze in the rest of the lime juice. Toss everything to combine, check for seasoning, and adjust accordingly.

Serve the avocado tartare with roasted beets, crackers/crostini, parsley leaves, diced onion... or just eat it with a spoon. Makes almost 2 cups.


Sauteed swiss chard and chickpeas with black bean paste

1 comment:

janet @ the taste space said...

Nice. Is there anything avocados don't do? Next we'll see you make guacachi! Avo + kimchi + lime. :)