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Avocado Rose & Spring Vegetable Carpaccio

Thin ribbons of avocado shaped into delicate roses, layered over crisp spring vegetables and finished with a bright lemon champagne vinaigrette. This dish is light, refined, and absolutely stunning on a white platter.Perfect for brunch tables, garden parties, or plated fine-dining presentation.
Course Appetizer, Side Dish
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 310kcal

Ingredients

  • Base
  • 2 large ripe-but-firm avocados
  • 4 radishes very thinly sliced
  • 1 small cucumber shaved into ribbons
  • 1 cup baby arugula
  • ¼ cup microgreens
  • 2 tbsp toasted pine nuts or pistachios
  • Lemon Champagne Vinaigrette
  • 1 tbsp fresh lemon juice
  • 1 tsp champagne vinegar or white wine vinegar
  • 1 tsp honey
  • 3 tbsp extra virgin olive oil
  • Pinch sea salt
  • Fresh cracked black pepper
  • Garnish
  • Edible flowers optional but stunning
  • Flaky sea salt

Instructions

  • 1️⃣ Prepare the Avocado Roses
  • Slice avocados very thinly lengthwise.
  • Fan slices in a straight line, slightly overlapping.
  • Gently roll from one end to create a rose shape.
  • Repeat with remaining avocado.
  • (Chill briefly if needed to help them hold shape.)
  • 2️⃣ Arrange the Base
  • On a large white platter or shallow serving dish:
  • Scatter arugula lightly across center.
  • Layer cucumber ribbons loosely for height.
  • Add radish slices for bright contrast.
  • 3️⃣ Place the Avocado Roses
  • Carefully transfer avocado roses onto the vegetable bed.
  • Gently open petals slightly for fullness.
  • 4️⃣ Make the Vinaigrette
  • Whisk lemon juice, vinegar, honey, salt, and pepper.
  • Slowly stream in olive oil while whisking.
  • Drizzle lightly over salad — do not overdress.
  • 5️⃣ Finish
  • Sprinkle toasted nuts and flaky sea salt.
  • Add microgreens and edible flowers for dramatic spring presentation.

Notes

Approximate Nutrition (Per Serving, 1/4 recipe)
Calories: ~310
Total Fat: 27 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 120 mg
Total Carbohydrates: 14 g
Fiber: 9 g
Sugars: 4 g
Protein: 4 g
(Values are estimates and may vary by ingredient brand.)
🌸 Presentation Tips
• Use a wide white platter for contrast
• Arrange in circular symmetry for upscale plating
• Add edible flowers in small clusters, not scattered randomly
• Finish with freshly cracked pepper just before serving