This week we have another awesome Vegan recipe by the wonderful Azlin Bloor from www.lindsfood.com.
A delicious Carpaccio just for vegetarians, with flavours that play together so well - creamy, sweet, tart and very, very good for you. Perfect as a complete lunch, as a starter and even as part of your summer picnic or party table.
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: 4 as a starter, 2 as a main
Ingredients
1 avocado
6 medium sized ripe tomatoes, different colours
4 strawberries
200g mozzarella pearls or regular mozzarella
some small basil leaves
a few pomegranate seeds (optional)
Salad Dressing
2 tbsp EV olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice (about half a lemon)
salt to taste, I use a very generous pinch
freshly ground black pepper
1 tsp juice from the fresh pomegranate (if using the seeds)
Instructions
Mix the the dressing ingredients together and set aside.
If using fresh pomegranate seeds, add any juice to the dressing but no more than a teaspoon.
Slice the tomatoes up into thin rounds, about 4-5 each tomato.
Slice the strawberries thinly.
If not using pearl mozzarella, slice the mozzarella up into rounds or just pinch and break it up into little pieces for a more rustic look.
Arrange all the salad ingredients on a large plate with the tomatoes at the bottom, haphazardly throwing the basil leaves on.
Scatter the pomegranate seeds on the salad, if using.
Drizzle the salad dressing all over and serve immediately.
Meet Azlin Bloor
Azlin's a former English and Economics teacher, now a Homeschooling Mum of 4, Live Food Show Host, Cookery Teacher and Private Chef.
As with all other food bloggers, she's passionate about food, cooking and eating! Her husband and kids are her guinea pigs and, as her kids get older, they are starting to use her as their taste tester in their kitchen fun too!
Azlin was born and raised in Singapore, in a family as multi cultural as the United Nations and had been, I’ve been in the UK for 2 decades.
For More Recipes: LinsFood.