Carpaccio d’avocat mangue, jeunes pousses d’épinards
Serves : 4 people
Preparation : 15 minutes
Ingredients
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4 lawyers ripe
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1 mango ripe
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150 g of spinach sprouts
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4 tbsp of olive oil
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2 lemons
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salt and pepper
Instructions
Squeeze the lemons and pour the juice into a bowl. Season with salt and pepper, add the olive oil, and whisk until slightly emulsified.
Peel the mango and slice it horizontally into thin slices, about a few millimeters thick. If you have a mandoline, it will come in handy; otherwise, use a wide kitchen knife. Toss the mango slices with a little of the lemon vinaigrette and set aside in a bowl.
Peel the avocado using a tbsp, and do the same as you did with the mango.
On each plate, arrange the avocado and mango in alternating layers. For an attractive presentation, the slices should overlap without any gaps between them. You’ll also want the slices to be fairly narrow so they don’t pile up, so feel free to cut the larger avocado and mango slices in half.
Add the spinach shoots to the rest of the dressing in the bowl, and gently toss by hand.
Arrange the spinach on the plate and enjoy!
Notes
Suggestion: You can also use arugula with a little red endive and arrange it in a glass…