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Beef carpaccio combined with avocado slivers, parmesan crisps, and curried mango salsa creates a medley of cuisines and flavors in one sophisticated recipe. Ingredients 1/2 0.5 0.5finely grated Parmigiano-Reggiano cheese 1/2 0.5 0.5onion, finely chopped 1 1 1Tbsp. TABLESPOON_USVolumecurry powder 1/2 0.5 0.5cup CUP_USVolumeolive oil 1 1 1lime, juice only 1 1 1tsp. TEASPOON_USVolumehoney 1 1 1mango, cut in small cubes 1 1 1bunch rocket / fresh arugula 1 1 1ripe Hass Avocado, cut in slivers 1 1 1lb. POUNDWeightbeef carpaccio Instructions Parmesan crisps Spray a baking tray with non-stick spray. Sprinkle the Parmesan cheese in 2-inch circles (a cookie cutter could be used using +/- 2 Tbsp per crisp). Remember to space them out. Bake in the oven at 400ºF until the cheese starts bubbling. Remove. Allow crisps to cool until they are ready for use. Salsa Fry the onions in a saucepan with a little oil until translucent. Add the curry powder and give it a quick stir and remove from the heat. Add the remaining oil, lime and honey stirring as it cools. Add the mango cubes to this mixture and stir. Serving Suggestions: Arrange the rocket/arugula, avocado, carpaccio and parmesan crisps in alternate layers. Dress with the mango salsa and serve. Chefs tip The mango can be substituted with pineapple.   http://www.avocadocentral.com/avocado-recipes/search/results 4

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