From The Raw Kitchen Cookbook by Olivia Scott
Heirloom Tomato Carpaccio
I adore this summer recipe! There’s nothing better than fresh, ripe juicy tomotoes enjoyed with a well seasoned guacamole. Feel free to add fresh mozzarella or some protein (I love adding pan fried Tempeh) to turn this into a delicious summer dinner.
Olivia x
Recipe from Love, By Olivia
INGREDIENTS
4 large heirloom tomatoes
10 cherry tomatoes
4 Tbsp extra virgin olive oil
2 tsp Himalayan sea salt
2 tsp freshly ground black pepper, plus extra to serve
flesh of 2 avocados
juice of 2 lemons
METHOD
Using a serrated knife or mandolin, cut heirloom tomatoes into thin slices. Arrange in bowls, layering colours. Slice cherry tomatoes and arrange on top. Drizzle olive oil and 1 teaspoon each of salt and pepper over the tomatoes.
In a separate bowl, mash the avocado flesh with lemon juice and 1 teaspoon each of salt and pepper. When avocado is thoroughly mixed, dollop 2–3 tablespoons into the centre of each dish. Serve with basil leaves and extra pepper, to taste.
Serves 2 as a main, or 4 as a side
