Apple and Avocado Carpaccio

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

1 apple
0.5 ½ avocado (s)
4 tablespoon pomegranate seeds, fresh
2 spring onions, (only the green tubes)
2 tablespoon lemon juice
1 teaspoon honey, (or Habanero honey recipe from the database)
4 tablespoon olive oil, good
Salt and pepper, (black)

Instructions

Mix together the lemon juice, honey and oil and season with salt and pepper.
Cut the avocado into thin wedges. Wash the apple, rub dry, quarter, cut out the core and slice the quarters into thin wedges. Arrange decoratively on a plate with the avocado slices. Wash the spring onion greens, shake dry and cut into strips and rings. Place the strips in the middle of the carpaccio and scatter the rolls around the outside. Then sprinkle the pomegranate seeds over the carpaccio. Serve drizzled with the dressing.
Tip: prepare the carpaccio just before serving. This prevents the apples and the avocado from turning brown.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.