Avocado Royale with Microgreen Crown 🥑
The power lunch that eats like fine art.
This vibrant, no-cook masterpiece is packed with clean protein, healthy fats, and a punch of umami—all elegantly tucked in a silky avocado boat and crowned with crisp microgreens. A perfect balance of indulgence and fuel, dressed to impress.
Ingredients (Serves 2)
- 1 ripe Hass avocado, halved and pitted
- 120g sushi-grade tuna or fresh tomatoes (for a plant-based option), finely diced
- 1 tbsp red onion, finely minced
- 1 tbsp toasted sesame seeds
- 1 tbsp crushed roasted almonds or peanuts
- 1 tsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- ½ tsp grated fresh ginger
- A squeeze of fresh lime juice
- Salt and cracked black pepper, to taste
- Microgreens (radish, arugula, or mustard blend – generous handful)
- Optional: a dash of sriracha or chili oil for heat
Method
1. Dice with precision. Grab your sharpest knife—no hacking. Finely dice the tuna (or tomatoes for vegan) into clean, uniform pieces. No mashy chunks—this is tartare, not a stew.
2. Build flavour. In a chilled bowl, gently toss tuna/tomato with red onion, sesame oil, soy, ginger, lime juice, toasted sesame seeds, and crushed nuts. Season with a touch of salt and pepper. Give it a soft fold—don’t manhandle it. You want it glossy, not mush.
3. Prep the avocado. Slice the avocado clean in half, remove the pit, and with a spoon, slightly widen the hollow if needed. This isn’t just garnish—it’s the edible bowl.
4. Fill with finesse. Spoon the tartare mix into the avocado cavity like you're filling a jewel box. Don’t overload—stack with confidence, not chaos.
5. Top it like royalty. Crown the entire thing with a small mountain of fresh microgreens. Drizzle lightly with chili oil if using, or another pop of lime.
Chef’s Note:
This dish is all about contrast—silky avocado, bright and acidic filling, nutty crunch, and the delicate snap of microgreens. Serve it chilled on a cool plate for that luxury touch.
