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🍽️ Avocado Tatar with Cucumber

299 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Heat a non-stick pan without oil. Toast the sesame seeds until they are light brown and smell nutty. Remove the sesame seeds from the pan and let them cool completely.
  2. 2. Rinse the cress under cold water. Gently pat it dry with a kitchen towel.
  3. 3. Wash the chili pepper thoroughly. Remove the seeds and chop the flesh very finely.
  4. 4. Wash the lime under hot water and dry it. Grate the zest finely and squeeze out the juice.
  5. 5. Wash the cucumber and cut it in half lengthwise. Scoop out the seeds with a spoon.
  6. 6. Cut the cucumber flesh into fine cubes.
  7. 7. Heat some oil in a pan. Lightly sauté the cucumber cubes in it for 2 to 3 minutes. Season them with salt and pepper.
  8. 8. Transfer the warm cucumber cubes to a bowl and let them cool.
  9. 9. Set aside four tablespoons of the cooled cucumber cubes. You will need them later for garnishing.
  10. 10. Cut the avocados into quarters. Remove the pit and the skin.
  11. 11. Dice the avocado flesh into small pieces. Immediately drizzle with 1 to 2 tablespoons of lime juice to prevent browning.
  12. 12. Stir cream cheese, honey, lime zest, and the remaining lime juice until smooth.
  13. 13. Season the cream cheese mixture with salt and pepper.
  14. 14. Add the cooled cucumbers, the chopped chili, half of the cress, 1 tablespoon of sesame seeds, and the avocado cubes to the cream cheese mixture.
  15. 15. Mix all ingredients well together. Taste the mixture again with salt and pepper.
  16. 16. Fill the mixture into four garnish rings on plates. Smooth the surface.
  17. 17. Place the plates in the refrigerator for at least 30 minutes.
  18. 18. Carefully remove the garnish rings to reveal the tatar.
  19. 19. Garnish the tatar with the remaining cucumber cubes, the rest of the sesame seeds, and the remaining cress.

Nutrition per serving