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Avocado Carpaccio With Smoked Salmon, Walnuts & Plum

Avocado Carpaccio With Smoked Salmon, Walnuts & Plum


  • 1 avocado, halved, pitted, and peeled
  • Flaky sea salt
  • Walnut oil or extra-virgin olive oil
  • 1 plum or pluot, pitted and diced
  • 1 ounce smoked salmon, torn
  • 2 tablespoons Buttered Salted Walnuts
  • Fresh mint, for garnish


  1. Use a mandoline to thinly slice the avocado onto a serving plate. Sprinkle with salt and drizzle with oil. Scatter the plum or pluot all over and top with the salmon.
  2. Crumble walnuts over the dish and garnish with mint. Serve immediately.

Buttered Salted Walnuts

  1. In a small skillet, cook 1/2 cup walnuts over high heat, tossing occasionally, for 1 minute. Add 1/2 tablespoon grass-fed unsalted butter and cook, tossing and stirring, until the nuts are well coated, 1 to 2 minutes. Sprinkle with sea salt and espelette pepper. Drain and cool on paper towels.


  • Recipe by chef Seamus Mullen, author of Real Food Heals: Eat to Feel Younger & Stronger Every Day.

Nutrition Information

Per serving: 230 kcal cal., 20 g fat (2.9 g sat. fat), 11 g carb., 6 g fiber, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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