Avocado Carpaccio

First prepare the marinade for the avocado carpaccio. For this, stir the vinegar and spices with a whisk and add the walnut oil drop by drop.

Peel the avocados, cut them in half lengthwise and remove the pit. Slice lengthwise into thin slices, place on a platter, drizzle with lemon juice, and baste with half of the marinade. Cover with aluminum foil, let stand in the refrigerator for half an hour.

Clean the mushrooms, rinse them if necessary, cut them into fine slices and sprinkle them with lemon juice on the spot to keep them white.

Cut the Bündnerfleisch into tender strips. Rinse the cocktail tomatoes, cut them into quarters and remove the stem base. Peel and finely chop the shallot. Put all the ingredients in a suitable bowl and mix with the remaining marinade.

Divide the avocado slices with the marinade evenly among four plates. Arrange the remaining ingredients on the avocado carpaccio.

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