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Cucumber and kiwi carpaccio with roasted almonds

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Ingredients for 2 servings:

  • 2 kiwis
  • ½ small cucumber(s)
  • 2 tbsp almonds, chopped and roasted
  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 1 tbsp walnut oil
  • salt and pepper
  • cane sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the kiwi and slice thinly. Wash the cucumber, peel if desired, and slice thinly. Arrange both in a fan-shaped pattern on plates or a platter. Mix the dressing together and season to taste. Drizzle the dressing over the carpaccio and sprinkle with the almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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