EatSmarter exclusive recipe

Vegetable Carpacciowith Lime Vinaigrette

Vegetable Carpaccio - Vegetable Carpaccio - Delicate spring vegetables with aromatic citrus olive oil dressing
Vegetable Carpaccio - Delicate spring vegetables with aromatic citrus olive oil dressing

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Calories:98 kcal
Difficulty:easy
Preparation:15 min
Ready in:15 min
Low-sugar
low-carb
Low-fat
Vegetarian
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1 serving contains (Percentage of daily recommendation)
Calories98 kcal(5%)
Protein4 g(8%)
Fat2 g(3%)
Carbohydrates15 g(6%)
Added Sugar2 g(2%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER

Ingredients

For serving

Salt
1Carrots (about 100 grams)
½Kohlrabi (about 150 grams)
2 ouncesSnow pea
½Limes
Pepper
1 pinchbrown Sugar
½ teaspoonsOlive oil
3 sprigsBasil

Kitchen Utensils

1 Pot, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Mandoline, 1 Sieve, 1 Citrus juicer, 1 Small bowl, 1 Whisk, 1 Teaspoon

Directions

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1 Bring a large pot of salted water to a boil. Meanwhile, trim and peel carrot.
2 Trim and peel kohlrabi. Cut carrot and kohlrabi on a mandoline into very thin slices.
3 Rinse the peas, pat dry and remove any strings. Halve large peas if necessary.
4 Blanch the vegetables in the boiling water until crisp-tender. Drain, rinse under cold water and drain well.
5 Squeeze out the lime juice into a small bowl. Season with salt, pepper and sugar and then whisk in the oil.
6 Rinse the basil, shake dry, pluck leaves and cut into strips.
7 Serve the lukewarm vegetables on a plate drizzled with the lime vinaigrette and sprinkled with basil.
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