Melon Carpaccio

Name: Melon Carpaccio
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms cantaloupe, halved lengthwise and seeded; 1 large Coarse sea salt (lightly crushed if grains are to taste; 60 smalls fresh tarragon leaves; 2 teaspoons fresh lime juice; 6 thin lime wedges; 1 Tbsp extra-virgin olive oil

Melon Carpaccio requires approximately 20 minutes from start to finish. One serving contains 148 calories, 5g of protein, and 4g of fat. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a side dish. Head to the store and pick up olive oil, coarse sea salt, lime wedges, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.

Instructions

Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular), stopping when you get close to rind. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.

Ingredients you will need

Cantaloupe

Vegetable

Melon

Beef

Equipment you will use

Peeler

Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.

Ingredients you will need

Salt And Pepper