Vegetarian Summer Carpaccio
by:
A 10 minute, light, refreshing carpaccio for the vegetarian and non vegetarian alike. I love this as a quick lunch on hot summer days.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 avocado
6 medium sized ripe tomatoes, different colours
4 strawberries
200g (7 oz) mozzarella pearls or regular mozzarella
20 small basil leaves
20 pomegranate seeds (optional)
Dressing
2 tbsp EV olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
pinch salt to taste, I use a very generous
freshly ground black pepper
1 tsp juice from the fresh pomegranate (if using the seeds)
Servings Per Recipe: 4
Amount per Serving
Calories: 248
- Total Fat: 14.4 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 9 mg
- Sodium: 653.3 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 6.2 g
- Sugars: 6.5 g
- Protein: 18.4 g
preparation
1. Mix the the dressing ingredients together and set aside.
2. If using fresh pomegranate seeds, add any juice to the dressing but no more than a teaspoon.
3. Slice the tomatoes up into thin rounds, about 4-5 each tomato.
4. Slice the strawberries thinly.
5. If not using pearl mozzarella, slice the mozzarella up into rounds or just pinch and break it up into little pieces for a more rustic look.
6. Arrange all the salad ingredients on a large plate with the tomatoes at the bottom, haphazardly throwing the basil leaves on.
7. Scatter the pomegranate seeds on the salad, if using.
8. Drizzle the salad dressing all over and serve immediately.
1
comments