Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 avocado (s), ripe
- 3 pear (s), ripe
- 0.5 ½ onion (s), red
- 0.5 teaspoon ½ mustard, medium hot
- 2 tablespoon olive oil
- 1 tablespoon oil (nut oil)
- 2 tablespoon vinegar (white wine vinegar)
- 50 g pine nuts
- Parmesan
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Dice the onion very finely. Mix vinegar, salt, pepper, mustard, a pinch of sugar, 4 tablespoons of water and both oils to make a vinaigrette. Add the onions.
- Roast the pine nuts in a pan until golden brown. Peel the avocados and pears, cut in half, stone and cut into approx. 5 mm thick wedges.
- Carefully mix the avocado and pear slices with the vinaigrette and arrange in a fan shape on a plate. Sprinkle with pine nuts and grate fresh parmesan on top.
- Tip: so that the carpaccio does not turn brown, simply put a core of an avocado in the middle at the end.
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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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