Tartare is a raw dish very common in France. It typically refers to ground meat or diced fish, but lately, it has also been used for other raw ingredients, like fruits and vegetables.
This tartare is made of fresh mango, cherry tomatoes, avocado and white sweet onion: it’s refreshing and sweet, and it well accompanies faux fish, vegan seafood, tofu or tempeh. Here, I have accompanied it with some grilled faux salmon. It’s a perfect choice to refresh your meal on a hot summer day!
- 1 fresh mango
- 1 avocado
- 10-12 cherry tomatoes
- 1 white onion
- A dash of black pepper
- Pinch of onion salt
- 1 tablespoon curry powder
- Juice of 1 lime
- Handful minced parsley
Thinly dice the onion and cherry tomatoes. Peel and dice the mango into small cubes. Peel and dice the avocado the same way. Toss in a large salad bowl and mix well.
Stir in the minced parsley. Drizzle with the lime juice, so the avocado and mango won’t brown. Season with onion salt and black pepper, to taste. Add the curry powder and mix well.
Leave in the fridge for 15-20 minutes before transferring to the serving plates. To serve the tartare, push it with a spoon in a cookie cutter: it will keep well any shape you’ll decide to give it.