Avocado Carpaccio with Egg & Marinated Shallot Avocado Carpaccio with Egg & Marinated Shallot

Photography, © Foodivine studio

  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In small saucepan, combine vinegar, 1 tbsp water, sugar and salt; bring to boil. Remove from heat; add shallot, stir and let stand for 10 minutes.

Meanwhile, in skillet, combine sesame oil and tempura. Cook over medium heat, stirring, until tempura is golden brown, 2 to 3 minutes. Transfer to paper towel-lined plate and season with salt and pepper; set aside. 

Cut avocados into thin slices about 1/8-inch thick. Arrange avocados on serving plate. Drizzle with half of the Miso Vinaigrette. Garnish with egg, reserved tempura, cilantro and drained marinated shallot. Serve with remain­ing vinaigrette. 

Nutritional facts PER SERVING

  • Iron 1.1 mg
  • Fibre 7 g
  • Sodium 250 mg
  • Sugars 2 g
  • Protein 5 g
  • Calories 505
  • Total fat 46 g
  • Cholesterol 85 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g
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Avocado Carpaccio with Egg & Marinated Shallot