MANGO & AVOCADO CARPACCIO WITH TAMARIND VINAIGRETTE

STEP 1 | Prepare the Mango + Avocado
Thinly slice the mango and avocado.

The slices should be thin enough to create the delicate appearance of a traditional carpaccio while remaining intact for plating.

STEP 2 | Start the Tamarind Vinaigrette
In a small bowl, combine:

• Shallot or red onion
• Lemon juice
• Tamarind
• Basil
• Mint
• Salt
• Pepper
• Honey, if using
• Dijon mustard, if using

Mix and allow to sit for several minutes. This gives the citrus time to slightly pickle and soften the shallot or onion.

STEP 3 | Finish the Vinaigrette
Slowly drizzle in the extra virgin olive oil while continuously whisking with a fork or whisk.

Taste and adjust as needed with additional tamarind or lemon juice.

The finished vinaigrette should have a balance of tart, sweet, savory and herbal flavors.

STEP 4 | Dress the Arugula
Place arugula in a mixing bowl.

Add a small amount of tamarind vinaigrette, salt and pepper and gently toss.

Start with less vinaigrette and add more only if necessary. The arugula should be lightly dressed rather than saturated.

Reserve plenty of vinaigrette for the mango and avocado.

STEP 5 | Assemble the Carpaccio
Arrange the thin mango and avocado slices around a large serving plate.

Alternate or layer the slices so both ingredients remain clearly visible.

Place a generous mound of dressed arugula in the center.

STEP 6 | Finish + Garnish
Drizzle the reserved tamarind vinaigrette generously over the mango and avocado.

Top with toasted cashews, pistachios or pepitas.

Finish with:

• Maldon sea salt
• Tajín or chili flakes
• Additional fresh herbs, if desired

Serve immediately.