Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 avocado (s), ripe
- 2 orange (s), untreated
- 1 tablespoon peanuts, roasted, salted, roughly chopped
- 1 tablespoon basil, roughly chopped
- 2 trout fillet (s), smoked or smoked salmon
For the dressing:
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon peanut butter
- 1 small chilli pepper (s), cut into strips
- 1 small onion (s), red
- 2 tablespoon vinegar
- 2 tablespoon broth
- 2 tablespoon orange juice
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Halve the avocados, remove the peel and stone, and cut into thin slices.
- Zest the oranges and set the zest aside. Peel the oranges, cut into thin slices, and collect the juice.
- Prepare the dressing by combining the orange zest and orange juice.
- Arrange the avocado and orange slices alternately on 2 plates.
- Drizzle the dressing over the carpaccio.
- Sprinkle the peanuts and basil on top.
- Cut the smoked trout fillets into strips and arrange on the carpaccio. Alternatively, use smoked salmon.
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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.
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