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Vegetarian Summer Carpaccio

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Vegetarian Summer Carpaccio
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Vegetarian Summer Carpaccio

Added by: on Jul 24th, 2016
A 10 minute, light, refreshing carpaccio for the vegetarian and non vegetarian alike. I love this as a quick lunch on hot summer days.
Rating:
0
Prep Time:
10 min
Cook Time:
0 min
Ready In:
10 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 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)
Nutrition Facts
Vegetarian Summer Carpaccio

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
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Directions:

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.

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