Indulge in a delightful cucumber carpaccio that defies expectations, perfect for any occasion—be it an appetizer, light snack, or a buffet centerpiece. Elevate the humble cucumber with a blend of textures and flavors, turning simplicity into sophistication. This dish, adorned with a special tahini sauce, offers a refreshing, cold, and crunchy experience, making it an ideal choice for those warm summer days. Quick to prepare in just 5 minutes, it boasts a mere 220 calories per generous plate, making it a low-carb, low-sugar, and vegan-friendly treat.
Ingredients:
- 200g cucumber
- ½ handful of fresh dill
- 20g tahini
- 2-3 tbsp water
- 1 pinch of salt
- 20g olives
- 1 tsp sesame seeds
Instructions:
- Wash the cucumber thoroughly and skillfully shave it into paper-thin slices. Alternatively, use a knife, ensuring precision while avoiding any mishaps.
- Rinse the fresh dill, pat it dry, and finely chop it. If fresh dill isn’t available, dried herbs can be substituted.
- In a jar, concoct the tahini sauce by combining tahini, water, herbs, and a pinch of salt. Adjust the water quantity to achieve the desired drizzle-like texture.
- Slice the olives into delicate rounds.
- Assemble the carpaccio on a spacious plate: layer the cucumber slices, arrange olives artfully, drizzle the sauce generously, and crown the creation with a sprinkle of sesame seeds.
Nutrition Facts (per serving):
- Calories: 220 Kcal
- Protein: 7g
- Carbohydrates: 11g (Sugar: 5g)
- Fiber: 1g
- Fat: 17g (Unsaturated: 15g)
