Spring Carpaccio

Today we have a delicious spring inspired dish: a fresh carpaccio of tomato, egg and avocado.

Ingredients (1 serving):
¼ teaspoon black sesame seeds
1 tomato
1 serving avocado
1 serving hard boiled eggs
Salad (arugula, spinach and stinging nettle)
fresh herbs
apple cider vinegar
oil
salt
pepper

Preparation:
Toast the sesame seeds in a dry pan and set aside. Wash the tomato and peel the boiled eggs. Wash the salad of arugula, spinach and stinging nettle and cut into bite-sized pieces. Mix the dressing using 1 tbsp. oil and 1 tbsp. apple cider vinegar, 1 tbsp. fresh herbs, salt and pepper. Pit and peel the avocado and then cut into thin slices along with the eggs and tomato. Arrange the slices in a circle on a plate, alternating between avocado, tomato, and egg and season with herb salt and sesame seeds. Place the salad in the middle and serve immediately with the dressing.

Enjoy!

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