
Vegetarian Summer Carpaccio

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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
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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

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