Blackberry & Chayote Carpaccio Salad

Blackberry and Chayote Carpaccio

At the request of some of my followers, I've made an even lower carb. version of my Asian Pear and Chayote Carpaccio Salad and it is just as delicious. I also discovered a sprinkle of Aleppo Pepper on this is wonderful. 3.03 net carbs per serving. 1 lg. chayote, unpeeled 6 oz fresh blackberries 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 Aleppo pepper, optional 2 tbsp. chopped toasted walnuts 1. Thinly slice chayote using a mandoline, food processor, knife or even spiralize it. Arrange in overlapping circles on a large plate. Scatter blackberries over top. 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, freshly ground pepper and Aleppo pepper, if desired. Can be eaten immediately. Servings: 6 Nutrition Facts Serving size: 1/6 of a recipe (2.9 ounces). Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 84.24 Total Fat 6.38g Saturated Fat 1.37g Cholesterol 3.06mg Sodium 73.44mg Potassium 116.47mg Total Carbohydrates 5.7g Fiber 2.67g Sugar 2.05g Protein 2.77g