Grapefruit Carpaccio with Avocado, young Dandelion and Baby Kale

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​So very refreshing and a summer delight, yet so very easy to make...

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, and rich in fibre, and bitter taste to improve digestion and Liver functions.


Recipe (for 2):

1 Grapefruit
1 Avocado
Young Dandelion Leaves
Baby Kale Leaves
2 tbsp Matcha-Coconut-Sesame Seeds Mix
Chopped Chives (or Dill)
Cream of Balsamic (optional)
Fresh Cracked Black Pepper 
Drizzle of Olive Oil (or Sesame, Argan, Flax/Linseed Oil)

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 avocado in half and remove stone; peel and dice grossly. Place in a bowl with the juice of the grapefruit and seasoning.
2. Wash leaves thoroughly (if you cannot find baby kale replace by 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 and freshly cracked black pepper, and chopped chives.

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