Avocado tartare is a delicious vegetarian spin on a traditional steak tartare recipe! Made with ripe avocados and briny capers, this appetizer is creamy, tangy, and full of fresh and savory flavors. Served with toasted bread, crackers, or corn chips avocado tartare is the perfect appetizer or side dish!

This vegetarian tartare is a light and refreshing meal that's surprisingly quick and easy to make! It is an impressive dish that comes together easily with a few bright and fresh ingredients in just a few minutes with no cooking required!

In this unique recipe, ripe avocados are the star of the show! Chopped avocados, shallots, parsley, capers, and Worcestershire sauce are combined to make a vegetarian-friendly tartare that's just as delicious as the traditional recipe. Every bite is tangy, creamy, acidic, and perfect for any party or weeknight meal!

How to make avocado tartare

Start by preparing all your ingredients. First, peel and finely dice half a shallot. Next, take your avocados, slice them in half, remove the pits, and scoop out the inside. Dice the avocado into small chunks.

In a bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard, juice from half a lime, 1 tablespoon of chopped capers, ½ teaspoon of Worcestershire sauce, a pinch of salt, and a pinch of black pepper. Stir everything until it's well combined.

Add the diced avocados, diced shallot and 1 tablespoon of chopped parsley to the bowl. Mix gently so the avocados get coated with the dressing but still keep their shape.

Now, grab your mold (you can use a round or square mold, or even a small cup or bowl). Place the mold on the plate where you're going to serve the tartare. Pack the avocado mixture into the mold, pressing gently so it takes the shape of the mold. Carefully lift the mold off, leaving a nicely shaped tartare on the plate.

If you want, let the tartare sit in the fridge for about 15 minutes to let the flavors blend and to chill it a bit. Serve your molded avocado tartare with toasted bread or enjoy it as is.

Recipe ingredients

Avocados. Ripe avocados pitted and diced.

Olive oil. A nice healthy fat that adds savory flavor to this tartare recipe.

Shallot. Chopped and gives a light and mild onion flavor.

Parsley. Looks nice and gives an earthy and fresh flavor to this recipe.

Lime. The juice of half a lime is used to give a bright and tangy citrus flavor.

Capers. Used to add a salty and briny pop of flavor.

Dijon mustard. Adds to the creaminess of this recipe.

Worcestershire sauce. Rich and savory with a slightly fishy flavor.

Salt and black pepper. A pinch to taste for seasoning.

What kind of dish is it

If you are familiar with traditional tartare or steak tartare you will know that it's a tasty appetizer made with raw steak meat or sometimes cubed pieces of fish or seafood. The raw meat is combined with herbs and raw egg yolks to create a bold and meaty dish.

However, if you don't enjoy the taste of raw meat, avocado tartare is a delicious choice. It is made with fresh vegetables and herbs, bold sauces, and briny capers. It is easy to customize and unlike traditional tartare, this vegetarian version is completely safe for the whole family to enjoy!

Expert notes and tips

Oil your cookie cutters or molds. Brush the molds with a bit of olive oil or the oil of your choice so the tartare doesn't stick to it during the shaping process.

Use avocados that are ripe but still a bit firm. This will help the avocado chunks to hold their shape better when serving.

Wait until you are ready to assemble your tartare before prepping the avocados. This helps to keep them from turning brown too quickly before serving.

Substitutions

Parsley. Can use chopped cilantro if you prefer.

Lime. Lemon juice works just as well to give a nice acidity and citrus flavor.

Shallot. You can use minced red onion instead.

Olive oil. Use light olive oil or if you don't like the taste of olive oil use avocado oil instead.

Worcestershire sauce. Use a little bit of balsamic vinegar or soy sauce instead. If you are vegan replace it with a vegan version of Worcestershire sauce.

Capers. Green olives are a great replacement for capers because they have a similar briny and salty flavor.

Variations

Tuna tartare with avocado, a great idea co combine creamy avocado with canned or fresh tuna.

Salmon avocado tartare. You can put a layer of avocado and top it with the layer of smoked or raw salmon. It will look so pretty!

Add in chopped Roma or vine tomatoes for a juicy pop of flavor.

Chopped cucumbers can add a nice crunch.

Add in 1 - 2 chopped jalapenos for spice.

Add cubed tuna or salmon in case you want to add fish to this recipe.

Frequently asked questions

Serving suggestions

1. Presentation:
   • Molded: Use a mold (like a round or square one) for structure. Place the mold on your serving plate, fill it with the tartare, and press down gently. Once you lift the mold, you'll have a neat shape on the plate.
   • Egg Yolk (not vegetarian option): Carefully separate an egg, retaining the yolk. Gently place the raw yolk in the center of your molded tartare. Ensure the yolk remains intact.
2. Accompaniments:
   • Toasted Bread: Serve slices of toasted baguette or ciabatta on the side. The crunchy bread contrasts with the soft tartare and creamy yolk.
   • Crackers: Offer various crackers for an additional crunch.
   • Lettuce Wraps: Provide lettuce leaves for a fresh and low-carb wrap option.
3. Garnishes:
   • Microgreens: Add microgreens around the tartare for color and flavor.
   • Edible Flowers: A few edible flowers can add an elegant touch.
   • Drizzle: A light drizzle of olive oil or sprinkle of sea salt flakes can enhance the dish's flavor.
4. Additions:
   • Citrus: Include lemon or lime wedges for a burst of freshness.
   • Sauces: Serve with dipping sauces like soy sauce or chili sauce for added flavor.
5. Temperature: For the best flavor and texture, serve the tartare slightly chilled. Prepare the tartare, refrigerate for 15-20 minutes, then add the egg yolk right before serving.
6. Pairings: A crisp white wine, light beer, or sparkling water with lime can complement the dish.

When serving with raw egg, always ensure that you use fresh eggs and consider any dietary or health concerns of your guests. Quail yolk will work best! The raw yolk's silkiness combined with the tartare's flavors makes for a truly luxurious experience. Enjoy!

Storage suggestions

If you have leftover avocado tartare, especially with a raw egg yolk on top, it's important to handle it properly. Immediately after your meal, transfer any leftovers to an airtight container to reduce exposure to air, which can cause the avocado to turn brown.

It's best to refrigerate and consume leftovers within a day due to the raw egg yolk (if using) and the nature of avocados. If you don't want to eat the tartare as is, you can mash it and use it as a spread for sandwiches, add it to salads, or use it as a chunky dip served with chips or veggie sticks.

When your avocado will start turning brown, squeezing a little lime or lemon juice over it can help, but it won't necessarily bring back the green color. If you're unsure about consuming the stored raw egg yolk, it's best to leave it out and just consume the avocado mixture. Always prioritize food safety, and if the leftovers look or smell off, it's best to discard them.

More appetizers and sides

• Hamachi poke
• Bang bang Brussels sprouts
• Kodiak cakes crepes
• Air fryer lamb meatballs
• Air fryer bison meatballs
• Turkey bacon wrapped jalapeno poppers
• Salsa quemada
• Cajun ranch wings
• Air fryer pearl onions

Also try other vegetarian recipes like Papaya juice and Air fryer kohlrabi.

Hope you will like this avocado tartare recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.