Christopher Baker
Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.
Recipe information
Yield
4 Servings
Ingredients
Pickled Onion
¼ small red onion, finely chopped
¼ cup fresh lemon juice
½ teaspoon kosher salt
Chimichurri
1 garlic clove, finely grated
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh tarragon
3 tablespoons olive oil
2 teaspoons fresh lemon juice
Kosher salt
Vegetables and Assembly
2 ripe avocados, thinly sliced
1 medium carrot, peeled, shaved into ribbons with a vegetable peeler
1 breakfast radish, trimmed, very thinly sliced on mandoline
1 red radish, trimmed, very thinly sliced on mandoline
1 tablespoon olive oil
1 teaspoon fresh lemon juice
Smoked or flaky sea salt
Preparation
Pickled Onion
Step 1
Combine onion, lemon juice, and salt in a small bowl. Cover and chill until onion is bright pink, at least 8 hours.
Step 2
Do Ahead: Onion can be pickled 2 days ahead. Keep chilled.
Chimichurri
Step 3
Mix garlic, parsley, mint, tarragon, oil, and lemon juice in a small bowl; season chimichurri with salt.
Vegetables and assembly
Step 4
Arrange avocado on a platter. Spoon chimichurri over. Drain onions and scatter over avocado. Toss carrot and radishes with oil and lemon juice in a medium bowl; arrange over avocado. Sprinkle with sea salt.
Nutrition Per Serving
Calories (kcal) 300 Fat (g) 28 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 8 Total Sugars (g) 3 Protein (g) 2 Sodium (mg) 260
