The Strawberry & Avocado Carpaccio with Balsamic Glaze is a delicate and refreshing dish that marries the sweetness of strawberries with the creamy smoothness of avocado. The balsamic glaze adds a tangy sweetness, while mint and edible flowers bring fragrance and beauty to this simple yet elegant vegan salad. Ideal for a summer gathering or as a light appetizer.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Servings 2
Calories 200 kcal
- 6-8 ripe strawberries hulled and thinly sliced
- 1 ripe avocado peeled, pitted, and thinly sliced
- 1 tbsp fresh mint leaves chopped
- Edible flowers optional, for garnish
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup or agave syrup
- Salt and pepper to taste
Make the Balsamic Glaze: In a small saucepan, combine balsamic vinegar and maple syrup.
Bring to a simmer over medium heat, stirring occasionally.
Let it reduce for 5-7 minutes or until it thickens to a syrupy consistency. Set aside to cool.
Prepare the Carpaccio: Arrange the thin slices of avocado and strawberry on a plate, slightly overlapping, to form a fan or circular pattern.
Garnish and Serve: Sprinkle chopped mint leaves over the top and drizzle with the cooled balsamic glaze.
Add a few edible flowers for a pop of color (optional).
Season lightly with salt and pepper to taste.
- For extra flavor, drizzle a small amount of olive oil on the carpaccio before serving.
- Use a mandoline slicer to achieve ultra-thin slices for a delicate presentation.
- Feel free to add a handful of arugula or baby spinach for extra texture and color.
Tip: This dish pairs wonderfully with a crisp white wine or sparkling water with a slice of lemon.Keyword asparagus strawberry salad, avocado appetizer, balsamic glaze salad, edible flowers garnish, fresh fruit salad, healthy appetizer, light vegan dish, strawberry avocado carpaccio, vegan carpaccio, vegan summer salad