Carpaccio of melons and avocados

Carpaccio of melons and avocados

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The carpaccio is no during these nine months ... except in this form! Fill up on vitamin A and vitamin B9 (folates) with this recipe.


For 4 people :

  • 2 beautiful well ripe melons
  • 2 lawyers
  • 6 tablespoons of neutral oil
  • 2 lemons
  • 2 teaspoons of powdered sugar
  • 4 pinches of salt
  • 6 pinches of pepper
  • 2 pinches of sweet paprika
  • 4 cherry tomatoes
  • 4 branches of chervil


Cut the melons in half vertically, remove seeds and inner fibers, then peel and slice thinly (not more than 2 millimeters thick).
Spread them into rosettes on 4 individual plates.
Cut the avocados in half, pit them and slice them in a deep dish.
Immediately water them with the juice of a lemon to prevent them from turning black, turn them once or twice, then drain them well.
Arrange them in rosettes on slices of melons.
Prepare the vinaigrette: in a bowl, dissolve the caster sugar in the juice of the second lemon. Salt, pepper. Add the paprika, then the oil and emulsify well.
Spread the dressing evenly over the plates.
Place a cherry tomato in the center of each plate and sprinkle with finely chopped chervil sprigs.
Serve as fresh.
Photo: Cedus