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Carpaccio with avocado, macadamia nuts and parmesan

A delicious and healthy cold starter


  • 200-240 grams of beef carpaccio (or 2 slices per person) 50 grams of sweet corn
  • 15 grams of purple onion
  • ½ avocado
  • 1 handful of macadamia nuts @delalba
  • 40 grams of Parmesan cheese
  • shall
  • extra virgin olive oil

Prepare the sweet corn, it can be canned or frozen, drain or thaw it beforehand. Peel the necessary onion and chop it into brunoise. Peel the avocado and cut it into small cubes. Chop the macadamia nuts and cut the Parmesan cheese into slices.

Spread the Carpaccio slices directly on the plates. Make sure it is at room temperature to prepare it.

Mix the sweet corn, onion, avocado and walnuts, season with extra virgin olive oil and a pinch of salt. Divide this avocado, corn and walnut salad over the slices of beef. Finally add the Parmesan cheese. Serve right away with some toast.