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This classic Beef Carpaccio Salad with carved tomato and bocconcini flowers makes a beautiful starter or light lunch.
All you need is thin slices of beef carpaccio, peppery arugula, and nutty parmesan. Then, top everything with a creamy avocado dressing and fresh lime juice (or lemon).
The easy recipe can be prepared in advance – just keep the salad covered in the fridge until you are ready to serve. For a sweet and tangy flavor, drizzle with balsamic glaze, top with capers or pickled red onion.
If you’re looking for other light lunch ideas, try my crispy prosciutto salad, watermelon feta chessboard salad, and burrata garlic dip salad.
Beef Carpaccio Salad
Equipment
- sharp knife
Ingredients
Salad
- 100 grams beef carpaccio
- 1 cup arugula, 40 grams
- 2 tablespoons Parmesan, grated
- 4 tablespoons olive oil
- 1/2 lime, juiced
- sea salt, to taste
- pepper, to taste
- 5 grape tomatoes
- 3 bocconcini, halved
Avocado dressing
- 1 avocado
- 2 tablespoons sour cream, or creme fraiche
- 1/2 lime, juiced
- 1 garlic clove
- sea salt, to taste
- pepper, to taste
Final touches
- 6-8 basil leaves, fresh
- 4 tablespoons olive oil
Instructions
- Cut five scallop-shaped 'petals' on the top of the grape tomatoes with a sharp knife.
- Trim the petals from the top towards the base of the tomatoes (don't cut all the way down).
- Remove the pulp from the tomato. Use a sharp knife and a small spoon.
- Halve a bocconcini and insert a half into each tomato flower.
- Arrange the carpaccio on a serving platter.
- Top with arugula, grated parmesan, olive oil, lime juice, sea salt, and pepper.
- Mix the avocado, sour cream, garlic, juice from half a lime, flaky sea salt, and pepper (to taste) in a mini food processor.
- Dollop the avocado dressing onto the carpaccio salad.
- Top with the tomato and bocconcini flowers.
- Drizzle extra olive oil on top and garnish with fresh basil.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
