Beef Carpaccio Salad
Thin slices of beef carpaccio topped with arugula, Parmesan, grape tomatoes, bocconcini, and a creamy avocado sauce.
Servings: 2 people
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
Calories: 726kcal | Carbohydrates: 15g | Protein: 5g | Fat: 75g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 52g | Cholesterol: 11mg | Sodium: 99mg | Potassium: 689mg | Fiber: 8g | Sugar: 3g | Vitamin A: 932IU | Vitamin C: 28mg | Calcium: 125mg | Iron: 1mg