Mémé's Avocado Carpaccio Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated April 02, 2025
20120105AvocadoCarpaccio.jpg
Kerry Saretsky

This is my grandmother's recipe, and she serves it at the beginning of almost every big family meal. Simple, but a perfect study in creamy avocado meeting the tart spark of citrus. Avocado may not be much of a secret in this stark dish, but who can complain when avocado is the main event?

Recipe Details

Mémé's Avocado Carpaccio Recipe

Prep 5 mins
Active 5 to 10 mins
Total 5 mins
Serves 4 servings
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Ingredients

  • 2 Hass avocadoes

  • 1 lemon

  • 4 teaspoons extra virgin olive oil

  • 1/2 teaspoon fleur de sel

  • 2 scallions, sliced on an angle

  • A few leaves of flat leaf parsley, roughly chopped

  • A few leaves of cilantro, roughly chopped

  • Freshly cracked black pepper, to taste

Directions

  1. Halve the avocados, and remove the pits. Use a large spoon to scoop the flesh from the skin of the avocados, leaving the flesh of each avocado half intact. Turn the avocado over so the hole where the pit was is facing down to the cutting board, and the avocado is situated so the long length of the avocado is running north-south. Slice an array of vertical cuts, creating thin slices of avocado, but be careful not to cut all the way to the top of the avocado. Leave a bit untouched at the top. Turn the avocado half over and fan out the slices, still keep that top bit intact. Place the fanned avocado half on a serving plate, and repeat with the remaining 3 avocado halves.

  2. Cut the lemon into sixths. Spritz each avocado half with one sixth of the lemon. Drizzle each avocado half with 1 teaspoon of olive oil. Sprinkle each with 1/8 teaspoon of fleur de sel, and divide the scallions, parsley, and cilantro amongst the avocados. Season with pepper to taste.

  3. Slice the remaining two sixths of the lemon in half again. Trim the wedges, and serve alongside the avocados.

Nutrition Facts (per serving)
230 Calories
11g Fat
40g Carbs
4g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 230
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 305mg 13%
Total Carbohydrate 40g 14%
Dietary Fiber 10g 37%
Total Sugars 17g
Protein 4g
Vitamin C 153mg 767%
Calcium 95mg 7%
Iron 2mg 12%
Potassium 779mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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