Abalone Carpaccio with Yuzu Honey Dressing

🧂 Ingredients

• 1 can abalone
• Bunch of rocket leaves

  aka arugula leaves, washed
• 3-4 cherry tomatoes

  washed
• 2-3 beetroot

  ready-to-eat packaged
• 1 tbsp yuzu honey
• 2 tbsp extra virgin olive oil
• Pinch of Himalayan pink salt
• Pinch of freshly crushed black pepper
• Bunch of fresh oregano leaves

  washed
• 1 lemon

  washed

Instructions

• 1 Cut the cherry tomatoes into small pieces.
• 2 Cut ready-to-eat packaged beetroot into flower shapes.
  
  Note: if you do no have the flower cutters, it's ok to just cut it in regular
  shapes.
• 3 Open the can of abalone and drain it from the brine (keep the brine for other
  uses). Slice abalone thinly.
• 4 Make dressing by mixing 2 tbsp extra virgin olive oil, 1 tbsp yuzu honey
  [https://amzn.to/3QnEggr], pinch of pink Himalayan salt and freshly crushed
  black pepper.
• 5 Place abalone slices onto the plate. Decorate with rocket leaves, cherry
  tomatoes, beetroot, and oregano leaves.
• 6 Drizzle the dressing all around the plate. Add some zest from the lemon on top.
• 7 Best served chilled.

Nutrition Info