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veggie carpaccio

Summer Veggies Carpaccio

Summer or not, you can always prepare this delicious veggie salad. Follow our instructions and we are pretty sure that you’ll enjoy in this healthy salad.


1 red organic beetroot, peeled and sliced
6 whole radishes, sliced
1 orange beetroot, peeled and sliced
1/2 of a red onion, peeled and sliced
2 small courgettes, sliced
1 small sized kohlrabi, sliced
1 red pepper, deseeded and sliced
¼ cup of almonds


3 fl. oz. (90 ml) of olive oil (extra virgin)
2 teaspoons of fresh oregano, chopped
1 clove of garlic, peeled and finely chopped
1 teaspoon of organic maple syrup
1 tablespoon of fresh parsley leaves, chopped
1 tablespoon of water
Fresh juice of 1 lemon
Sea salt (a pinch)


1. To make the dressing, whisk 3 fl.oz. of olive oil with water, 1 clove of chopped garlic and maple syrup.

2. Then add lemon juice, sea salt, parsley and oregano. Whisk again to combine.

3. Set aside in a fridge while you are preparing the salad.

4. Mix the sliced veggies in a big bowl. Add some almonds and drizzle the
salad dressing on top to serve the salad.

Servings: 4
Preparation time: 20-30 minutes