Avocado Carpaccio with Raspberry Coulis Recipe
Avocado Carpaccio with Raspberry Coulis

Preparation time: 10 minutes
Thawing time: 30 minutes
Cooking time: None

Difficulty: Easy
For 4 servings

- 2 ripe avocados
- 250 g (9 oz.) frozen raspberries
- 100 g (3 1/2 oz.) powdered sugar
- 1 lemon
- 50 g (2 oz.) unsalted blanched pistachios


  1. In a blender, purée the frozen raspberries with the powdered sugar and lemon juice.
  2. Set the coulis aside for 30 minutes until thawed.


  1. Halve and pit the avocados; peel them and slice thinly.
  2. Peel the grapefruit, removing all the white pith, and cut into skinless seedless sections.
  3. Divide the grapefruit sections between 4 plates, interspersing them with avocado slices.
  4. Drizzle with the raspberry coulis.
  5. Chop the pistachios coarsely and sprinkle on top. Serve cold.
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In collaboration with CEDUS.


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