Tartare is a dish that traditionally prepared with minced raw fish or red meat, and it is topped with an egg yolk. This recipe is a meat-free play on tartare. It is a wicked fun and fresh way to prepare everyday staples like watermelon and avocado. This raw dish is cleansing and perfectly savory and sweet. To make this dish super nutrient dense be sure to find organic raw (un-pasteurized) soy sauce.
Watermelon & Avocado Tartare
Un-pasteurized soy sauce can be REALLY salty. Saltier than even the saltiest Tamari, but it is incredibly delicious and it is absolutely worth seeking out. Use it in moderation, and according to your own tastes. If fresh sushi grade salmon or tuna is available feel free to toss some of it in with some minced ginger.
- 1 Avocado, Diced
- 2-3 Cups Watermelon cut into small cubes
- 1- 2 Teaspoons Rice Wine Vinegar
- 1 Teaspoon Raw, Organic Soy Sauce (to taste)
- 1 Green Onion (Curled, See Note)
- Sesame and Sea Vegetable Seasoning
- Gently cube avocado and watermelon.
- Drizzle avocado with rice wine vinegar.
- Gently toss watermelon and avocado together.
- Drizzle with Raw Soy Sauce.
- Garnish with curled green onions and sesame and sea vegetable seasoning.
-I went with a large, rustic cut for this salad but the tighter and smaller you can dice your avocado and watermelon the better. (This would be especially important if you add some raw fish)
Note: To make green onion curls remove the white of the green onions and set aside for another use. Cut the greens of the onions into small sticks. (as small as you can go) Place the onion “matchsticks” into ice water until they have curled. Shake off all excess water before using.