Tomato and avocado carpaccio with basil

Tomato and avocado carpaccio with basil: a delicate, fresh recipe with beef tomatoes, olive oil, balsamic vinegar and toasted pine nuts.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 250 kcal per serving
• Protein: 3 g
• Fat: 22 g
• Carbs: 8 g

Ingredients

• 3 beef tomatoes
• 1 avocado
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 bunch of basil
• 1 tsp pine nuts
• 1 pinch of coarse sea salt
• 1 pinch of ground black pepper

Method

You’ll need: frying pan · chopping board · knife

1. Wash the tomatoes, remove the cores and cut them into thin slices with a sharp knife. Halve, stone and peel the avocado and slice it thinly too.
2. Toast the pine nuts in a dry frying pan over a medium heat until fragrant and lightly golden. Take them out of the pan straight away.
3. Arrange the tomato and avocado slices alternately, slightly overlapping, on a flat plate.
4. Roughly tear the basil leaves and scatter them over the top. Drizzle everything with the olive oil and balsamic vinegar.
5. Sprinkle over the pine nuts, sea salt and pepper and leave briefly so the flavours come together.
6. Serve straight away, slightly chilled if you like, with sourdough bread (not gluten-free).

Good to know

A plate this simple can feel really special. This carpaccio is fresh, soft, juicy and on the table in a few minutes.

Swaps

Pine nuts → walnuts (contain omega-3 fatty acids) | Dark balsamic vinegar → lemon juice (fresher, without added sweetness) | Basil → rocket (stronger, slightly more bitter) | Beef tomatoes → colourful heirloom tomatoes (often more aromatic, similar nutrients)

Allergens

Gluten-free and dairy-free; pine nuts can trigger reactions in sensitive people. Good for children in small bites; in pregnancy fine with fresh, well-washed ingredients.

Dairy-free recipes