Tomato Tartare with Avocado Cream and Amaranth Leaves [Vegan]
Tomato is undoubtedly a great ingredient, loved for its versatility in the kitchen. Besides being delicious and refreshing, it has many properties important for our health: it is an antioxidant, pressure regulator, anticancer, beneficial for bones and for sight, source of vitamins and essential mineral salts, such as vitamin C,... Read More
Ingredients You Need for Tomato Tartare with Avocado Cream and Amaranth Leaves [Vegan]
How to Prepare Tomato Tartare with Avocado Cream and Amaranth Leaves [Vegan]
For the amaranth leaves:
- Knead all the ingredients and work for 15 minutes. Let stand for 30 minutes covered.
- Roll out in very thin sheets, cut into leaves, and bake at 180 degrees for about 15 minutes until the leaves are lightly browned.
- Wash the tomatoes, slice the skin gently with a cross cut, and immerse them in boiling water for 30 seconds.
- Remove them with a skimmer and peel them. Allow to cool, remove water and seeds, cut into slices and roughly chop. Let them sit to lose excess water in a colander.
- Remove the peel and the pit from the avocado and mix the avocado with two tablespoons of lime juice, salt, pepper and two tablespoons of extra virgin olive oil. Place in the fridge.
- Season the tomato tartare with salt, pepper and chopped chives. Fill a round pastry ring with the tartare of tomatoes, add a dollop of avocado cream, a few rings of red onion cut very thin, and serve topped with the amaranth leaves.
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