Vegan Citrus Carpaccio
Servings: 8
Calories: 127kcal
Vegan Citrus Carpaccio 🌱An elevated, elegant & healthy plant-based version of a classic Mediterranean appetizer or starter. 100 % vegan and 100 % delish! GF & oil-free option.
Print Recipe
Equipment
- Chef's knife
Ingredients
- 2 grapefruit (pink) peeled
- 4 navel oranges peeled
- 4 beets red and golden - cooked
- 1 bunch arugula washed & dried
- 1/2 fennel bulb reserve feathery frond
- 2 tbsp pistachios ground
- 2 tbsp olive oil extra virgin
- sea salt and freshly ground pepper to taste
Instructions
- Lay a bed of Arugula on a large platter.
- Slice cooked beets very thinly and arrange on top of arugula around the outer edge all around the platter.
- Next, thinly slice the pink grapefruits and oranges and continue layering them in a circular pattern, working your way in.
- Top with shaved fennel bulb. Drizzle some EVOO and sprinkle fennel frond, ground pistachios, salt and pepper on top. Enjoy!💚
Notes
🥕This beautiful appetizer/salad is a perfect starter for a pasta dinner or an Italian or Mediterranean meal. Bright, fresh, light and delicious, it's just enough to awaken your tastebuds without filling you up.
🥕This recipe can be prepared oil-free. Simply replace olive oil with a white balsamic vinegar of your choice.
Nutrition
Calories: 127kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 464mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1256IU | Vitamin C: 67mg | Calcium: 82mg | Iron: 1mg
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