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Avocado and sea spaghetti tartare

Course Appetizer, Lunch, Main Dish
Cuisine Macrobiotic, vegan
Keyword avocado, fresh, tartare, vegan, vegetarian
Servings 4 people


  • 2 ripe avocados cut in very small cubes
  • 30 g sea spaghetti soaked for 1 hour and chopped fine
  • Juice of 1/2 small lemon
  • 1/4 tsp sea salt
  • 2 tbsp of extra Virgin olive oil
  • Black pepper to taste
  • 1 tbsp of lightly roasted pine nuts
  • 1 tbsp of dried cranberries soaked 10 minutes and chopped


  • In a bowl mix together the avocado and the sea spaghetti.
  • Season with lemon juice, salt and pepper. Taste and adjust the flavour if necessary.
  • Add the cranberries and 2 tablespoon of the pine nuts.
  • Mix well cover with cling film and and refrigerate for 1 hour.
  • Serve sprinkled with the test of the pine nuts, slices of raw cucumbers, rocket salad and toasted brown bread or seed crackers.