Avocado carpaccio is a fresh and light starter, perfect for summer. It is prepared by slicing thin pieces of avocados not too ripe and top round beef, seasoning them with soy sprouts, lemon juice, olive oil, salt and pepper. A colorful and tasty dish that combines the creaminess of the avocado with the delicacy of the meat.
Arrange the slices of meat slightly overlapping on a serving plate
Cut the avocados in half, remove the pit, peel and slice the flesh thinly, sprinkling with lemon
Arrange the avocado slices in a fan over the meat and place the soy sprouts, blanched for 3 minutes in boiling water, in the center
Dress with oil and lemon beaten with salt and pepper
Cutting board
Sharp knife
Italy
| Energy (kcal) | 198.33 |
| Carbohydrates (g) | 1.31 |
| of which Sugars (g) | 1.24 |
| Fat (g) | 42.87 |
| of which Saturates (g) | 1.62 |
| Protein (g) | 35.53 |
| Fiber (g) | 1.6 |
