Oh, avocados … they’re truly wonderful, yummy, and nutritious. This isn’t just some “average” recipe with the filling green fruit in it. It’s a meatless carpaccio as Italians would call this delicious hors d’oeuvre. This appetizer is typically served with meat or fish, but as you know, we’re always #pooshingtheboundaries with everything we do, including our recipes. Try this vegan starter the next time you want something packed with flavor yet light enough that you can enjoy your next course.
Learn the step-by-step instructions on how to make vegan avocado carpaccio below.
Avocado Carpaccio with Toasted Walnuts, Cherries, and Kabocha Squash
Recipe Type:Appetizer or snack
Dietary Info:Vegan, Gluten-Free
Prep Time:10 minutes
Total Time:10 minutes
1 avocado, peeled
1/3 cup roasted and chopped kabocha squash
10 cherries, pitted and halved
Extra virgin olive oil
2 tablespoons toasted walnuts, chopped
Fresh mint, basil, or lemon basil
1. Using a mandolin, slice the avocado into very thin slices directly onto the serving plate.
2. Sprinkle with salt and then scatter chopped and roasted kabocha squash on top.
3. Add the pitted and halved cherries, drizzle with olive oil, and sprinkle with toasted nuts.
4. Finish with fresh basil, lemongrass basil, or mint leaves. Serve cold and immediately.
Shayna Taylor is a wellness influencer and entrepreneur transforming the self-care industry with a radically compassionate approach. Her background includes modeling, culinary training, global travel, and mentorship from leading specialists in fitness and nutrition. She is building on her success with Shayna’s Kitchen, a food and nutrition brand known for gluten- and dairy-free recipes, and Bottle & Stone, a collection of premium CBD-based remedies and skincare products. Shayna’s mission is to help people thrive holistically by listening, learning, and sharing knowledge. For more of Shayna’s recipes, head to @shaynas.kitchen or shaynaskitchen.com.
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