Grapefruit Carpaccio with Avocado, young Dandelion and Baby Kale

This recipe is amazingly nutritious and contains many essential nutrients, such as vitamin C, plant-based polyunsaturated and saturated fats, a good source of potassium, rich in fibre, and bitter taste to improve digestion and Liver functions.

Serving suggestion

Recipe (for 2):

1 grapefruit
1 avocado
1 handful young dandelion leaves
1 handful baby kale leaves
2 tbsp matcha-coconut-sesame seeds mix
1 tsp chopped chives (or dill)
1 tbsp cream of balsamic (optional)
Fresh cracked black pepper 
Drizzle of olive oil (or sesame, argan, flax/linseed Oil)

Matcha-coconut-sesame seeds mix

1 tsp desiccated coconut
1 tsp (toasted) sesame seeds
Match green tea powder (the tip of a matcha bamboo spoon or the edge of a knife)

1. Cut slices from grapefruit as thinly as you can, using a small serrated knife (cut inside a plate to collect juices), and place each one neatly in the serving plate. Cut the avocado in half, remove the stone, peel, and dice roughly. Place the diced avocado in a bowl with the juice of the grapefruit and seasoning.

2. Wash leaves thoroughly (if you cannot find baby kale, replace it with baby spinach leaves).

3. At the time of service, place the diced avocado in the centre of the plate and add the leaves neatly. Sprinkle with the matcha-coconut-sesame Mix (1 tsp desiccated coconut, 1 tsp (toasted) sesame seeds and the tip of a matcha bamboo spoon or the edge of a knife), your choice of oil, freshly cracked black pepper, and chopped chives.

N.B. Matcha is very powerful in taste; a tiny bit is plenty.