Summary

Ingredients

• 1 apple
• 0.5 ½ avocado (s)
• 4 tablespoon pomegranate seeds, fresh
• 2 spring onions, (only the green tubes)
• 2 tablespoon lemon juice
• 1 teaspoon honey, (or Habanero honey recipe from the database)
• 4 tablespoon olive oil, good
• Salt and pepper, (black)

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Instructions

1. Mix together the lemon juice, honey and oil and season with salt and pepper.
2. Cut the avocado into thin wedges. Wash the apple, rub dry, quarter, cut out the core and slice the quarters into thin wedges. Arrange decoratively on a plate with the avocado slices. Wash the spring onion greens, shake dry and cut into strips and rings. Place the strips in the middle of the carpaccio and scatter the rolls around the outside. Then sprinkle the pomegranate seeds over the carpaccio. Serve drizzled with the dressing.
3. Tip: prepare the carpaccio just before serving. This prevents the apples and the avocado from turning brown.