Pineapple Carpaccio
Salads • Italian
Description
Use Greek yogurt with coconut.
Ingredients
- Fresh Mint 1 bunch
- Pineapple 1 piece
- Blackberry 5 oz
- Natural Yogurt 4 spoons
- Lime 1 piece
- Olive Oil 2 spoons
Step-by-Step Guide
Step 1
Place the mint leaves in a mortar, reserving a few for garnish. Grind them into a paste, then stir in 1-2 tablespoons of extra virgin olive oil and mix thoroughly.
Step 2
Peel the pineapple and cut it lengthwise into 4 pieces. Remove the tough core and slice the flesh into long pieces. Arrange them on 4 plates or place them on a serving platter. Cut the blueberries in half and scatter them on top.
Step 3
Mix a little mint oil with yogurt (you can use the leftovers later) and spread it over the fruit. Sprinkle with finely grated lime zest, and drizzle with lime juice. Garnish with thinly sliced mint leaves and drizzle with extra virgin olive oil (yes, you got it, it's very delicious!).
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