Over the past few years, we’ve seen a huge spike in interest when it comes to plant-based diets. Not only is a veggie-focused diet the trendiest way to eat right now, it’s also one of the most conscious ways of eating for the overall health of your body, and our planet.
Although I am not vegan, or vegetarian, I do my best to ensure that the majority of my diet is plant based, and I’m always interested in creating delicious vegetable dishes, especially from the numerous plant-based cookbooks that fill my bookshelves.
Admittedly, one of my favourite dishes to indulge in is tartare (normally made with raw steak or tuna), and I was interested in trying to find a vegetarian alternative that could stand up to the carnivore-pleasing classic.
What I found was a vegetarian avocado tartare that’s seasoned just like it would be had it been made with red meat. As an Avocados from Mexico ambassador, I knew right away that this would be the perfect recipe to share for everyone to try! I mean, what’s better than a tasty tartare but with the added bonus of healthy fats and delicious flavours from yummy avocados?
If guacamole is one of your go-to’s when friends and family are coming over (it certainly is for me!), shake things up with this clever recipe that creates a tasty appetizer that everyone can enjoy. See below for how to make the avocado tartare recipe!
Avocado Tartare Recipe
What You Need:
- 2 tbsp extra-virgin olive oil
- 2 tbsp minced red onion
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp drained capers
- 1 tbsp chopped parsley
- 1/2 small jalapeño, minced
- 3 drops of Worcestershire sauce
- sea salt
- freshly ground pepper
- 2 Avocados from Mexico, pitted, peeled and diced.
- Toasted baguette slices for serving
What To Do:
- In a medium bowl, combine the extra-virgin olive oil with your minced onion, mustard, lemon juice, capers and parsley.
- Add in the jalapeño and Worcestershire sauce and season with salt and pepper. Stir to combine.
- Gently fold in the diced avocados.
- Get a platter or serving board and mound the tartare in the centre.
- Garnish with fresh parsley or an extra dollop of mustard in the middle.
- Serve with toasted baguette slices.