Carpaccio Salad

Posted bylanewcuisineinc November 14, 2019November 21, 2019

•Ingredients:

• 1 pack of our grouper or salmon carpaccio.
• 2-3 teaspoons balsamic vinegar
• 1 ripe avocado
• 1 large tomato
• 1 cup baby rocket
• 1 tablespoon capers
• 1/2 tablespoon freshly chopped basil

•Instructions:

1. Place the carpaccio in a bowl, pour in the vinegar and toss lightly to coat the fish.
2. Peel and dice the avocado. Wash and thinly slice the tomatoe.
3. Arrange the fish slices in a thin layer around the outside of a large round plate. Wash the rocket leaves, pat dry and pile in the center along with the avocado pieces and tomato.
4. Sprinkle capers and basil over the fish. Refrigerate for an hour before serving.

•Variations:
You can replace the rocket with baby cos lettuce for a milder flavour.