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Asian Pear and Chayote Carpaccio Salad


Remember that mandoline you bought thinking you'd use it all the time and it is now stuck in the back of the cupboard? Pull it out and use it for this simple salad. If you don't have a mandoline you can thinly slice the Asian pear and chayote or use a food processor to thinly slice it. Even spiralizing would work.

3.24 net carbs per serving.

Asian Pear and Chayote Carpaccio 1 lg. chayote, unpeeled 1 Asian Pear 1-1/2 tbsp extra-virgin olive oil or roasted walnut oil 1/2 lemon 1/3 cup shaved Parmesan cheese Flaked salt Freshly ground black pepper 2 tbsp. chopped toasted walnuts 1. Thinly slice pear and chayote using a mandoline, food processor, knife or even spiralize them. Arrange them in overlapping circles on a large plate. Drizzle with olive oil and squeeze liberally with the lemon. Save the lemon to grate the peel later. 2. Sprinkle the top with the shredded Parmesan and sprinkle with the walnuts. Grate the lemon zest over the top and sprinkle with flaked salt and freshly ground pepper. Can be eaten immediately. Servings: 6 Nutrition Facts Serving size: 1/6 of a recipe (2.6 ounces). Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 80.59

Total Fat 6.29g Saturated Fat 1.37g Cholesterol 3.06mg Sodium 73.15mg Potassium 95.14mg Total Carbohydrates 5.14g Fiber 1.9g Sugar 2.1g Protein 2.48g

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