Vegan Avocado TarTare
Ingredients
Sauce
Juice of 1 lime
4 tbsp rice vinegar
3 tbsp sesame oil
2 tbsp tamari
1/2 tsp coconut nectar
1 tsp salt
1 tbsp minced ginger
Filling
1 avocado
1/2 cup chopped cucumber
1/2 cup chopped carrot
1/4 cup minced red onion
1/2 cup arugula microgreens
1/2 of a cucumber for thin slices
1 tbsp sesame seeds
Directions
1. Mix together lime juice, rice vinegar, sesame oil, tamari, coconut nectar, minced ginger, and salt in a bowl and set aside.
2. Chop the cucumber, carrot, and red onion and place into a bowl with HALF of the sauce mixture and set aside to soak.
3. Cut your avocado into cubes and place into a bowl with the other HALF of the sauce mixture and set aside to soak.
4. Peel the other 1/2 cucumber and slice lengthwise into very thin slices, you can use a mandolin if easier.
5. Take a tall pastry ring or a hollow circular object and grease the inside with a little sesame oil and place on desired eating dish.
6. place the thin slices of cucumber in and around the pastry ring until the sides are covered.
7. In the pastry ring cover the bottom with arugula microgreens, then add a little of the veggie mixture that has been marinating in the sauce, then add some of the marinating avocado.
8. Once you have assembled all of your layers carefully pick the pastry ring up making sure to push the cucumber out with the layers slowly until the ring is off and the cucumber has created a ring holding all of the layers together.
9. After the pastry ring is off sprinkle the top with sesame seeds serve and enjoy.
10. Use the leftover ingredients to make more tartares. I usually get 3 - 4 avocado tartares out of this recipe.
Recipe Recap
Ingredients
Sauce
Juice of 1 lime
4 tbsp rice vinegar
3 tbsp sesame oil
2 tbsp tamari
1/2 tsp coconut nectar
1 tsp salt
1 tbsp minced ginger
Filling
1 avocado
1/2 cup chopped cucumber
1/2 cup chopped carrot
1/4 cup minced red onion
1/2 cup arugula microgreens
1/2 of a cucumber for thin slices
1 tbsp sesame seeds
Directions
1. Mix together lime juice, rice vinegar, sesame oil, tamari, coconut nectar, minced ginger, and salt in a bowl and set aside.
2. Chop the cucumber, carrot, and red onion and place into a bowl with HALF of the sauce mixture and set aside to soak.
3. Cut your avocado into cubes and place into a bowl with the other HALF of the sauce mixture and set aside to soak.
4. Peel your half of a cucumber and slice into very thin pieces you can use a mandolin if easier.
5. Take a tall pastry ring or a hollow circular object and grease the inside with a little sesame oil and place on desired eating dish.
6. place the thin slices of cucumber in and around the pastry ring until the sides are covered.
7. In the pastry ring add a little bit of the arugula microgreens on the bottom, then add a little of the veggie mixture that has been marinating in the sauce, then add a little of the marinating avocado.
8. Once you have all of you layers carefully pick the pastry ring up making sure to push the cucumber out with the layers slowly until the ring is off and the cucumber as created a ring holding all of the layers together.
9. After the pastry ring is off sprinkle the top with sesame seeds serve and enjoy.
10. Use the leftover ingredients to make more tartars until your out of the mixtures. I usually get three avocado tartars out of the recipe.