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Avocados carpaccio with raspberries coulis

Author: Les Cultures de chez nous
Petit fruits
Preparation 10
Baking 30
Portions 4
Freezing No


  • 2 ripe avocados
  • 1 grapefruit
  • 250 ml (250 gr) of frozen raspberries
  • 100 ml (100 gr) of powdered sugar
  • 1 lemon
  • 50 ml (50 gr) of unsalted and unskinned pistachio
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  • Prepare the coulis. Mix frozen raspberries with powdered sugar and lemon juice.
  • Set aside for 30 minutes to thaw.
  • Open avocados in half, remove the core, peel and finely mince.
  • Peel the grapefruit and cut into quarters whitout skin or seeds.
  • In four plates, spread grafruit quarters and avocados strips by inserting one after another. Coat with raspberries coulis. Grind roughly pistachios and spray over plates.

Chef's notes