Vegetable Carpaccio Salad
Vegetable Carpaccio Salad is an elegant, fresh, and completely plant-based appetizer! Adapted from the typical Italian Carpaccio serving style. Fresh vegetables are sliced so thinly that they are transparent, arranged neatly on a plate, then drizzled with olive oil and freshly squeezed orange juice. This dish is very special because it highlights the original taste of vegetables with a soft crunchy texture, a very beautiful appearance and bright colors, and does not require any cooking at all. Very healthy, light and appetizing!
Shared by Rose
Time
20 min
Serves
2
Difficulty
easy
🛒 Ingredients
- #the main ingredient:
- One large cucumber, peel some of the skin
- One large carrot
- Two thick-fleshed red tomatoes/beef tomatoes
- 1/2 red onion, thinly sliced
- 5 to 6 fresh button mushrooms
- One handful of microgreens/small lettuce leaves
- 3 tablespoons roasted pine nuts/cashews, roughly chopped
- #sauce ingredients:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- One tablespoon of balsamic vinegar
- 1 clove garlic, grated very finely
- Coarse salt and ground black pepper to taste
- A little grated fresh lemon zest
- Grated vegetable cheese (optional)
👩🍳 Instructions
- 1
Wash all vegetables thoroughly. Slice the cucumber, carrot, tomato, and mushrooms as thinly as possible using a sharp knife or vegetable slicer.
- 2
Arrange the sliced vegetables in a circle and overlap on a large flat plate to make it look neat and colorful.
- 3
Mix all the sauce ingredients in a small bowl, whisk until combined and emulsified
- 4
Pour the sauce slowly over the entire surface of the vegetables.Sprinkle with sliced shallots, microgreens, and roasted peanuts.
- 5
Add a little plant-based cheese if desired, and serve immediately to keep them crisp and fresh. Your special treat is ready to be enjoyed!