Avocado Carpaccio Recipe

Prepare produce

Wash the arugula thoroughly and spin or pat dry. Peel the red onion, cut in half pole-to-pole, and slice very thinly (use a mandoline if available) into half-moon slivers. Trim the celery stalks and slice on a sharp diagonal into thin slivers.

Slice the avocados

Halve each avocado lengthwise, remove the pits, and gently scoop the flesh out in one piece. Place each avocado half flesh-side down on a cutting board and use a very sharp knife to thinly slice across the width to create paper-thin slices (carpaccio). If slices are delicate, you can fan them slightly when plating.

Make the dressing

In a small bowl whisk together the lemon juice, extra-virgin olive oil, sea salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning as needed. If using capers, add them to the dressing or reserve to scatter on the plated carpaccio.

Assemble the base

Arrange the arugula in a single layer on a large serving platter or divide among 4 plates. Scatter the slivered celery and thin red onion slices evenly over the arugula.

Arrange avocado carpaccio

Carefully lay the avocado slices over the arugula and onions in overlapping concentric rows or in small fanned piles so each portion gets an even distribution of slices. Work gently to avoid mashing the avocado.

Dress and finish

Drizzle the lemon-olive oil dressing evenly over the avocado and greens. If you reserved capers, sprinkle them across the top. Finish with a light scattering of chopped dill or chives and optional microgreens or finely shaved Parmesan. Taste and add a final pinch of sea salt or cracked black pepper if desired.

Serve

Serve immediately so the avocado retains its bright color. Leftovers can be refrigerated for up to 6 hours but may darken; press a piece of plastic wrap directly on the avocado surface to minimize oxidation.