1 May turnip, cut in fine slices for carpaccio
5 leaves of green lettuce, chopped
1 avocado, chopped
3 slices cucumber, chopped
1-2 tbsp of fresh coconut, grated
1-2 tbsp. pomegranate seeds
3 twigs of lemon thyme, finely cut
2 tbsp. olive oil
1-2 tsp. apple vinegar
sea salt, chili & pepper to taste
Place the May turnip carpaccio slices on the plate.
Mix all other ingredients, except for pomegranate seeds and lemon thyme.
Mix everything. Let it marinate for a bit. Mix again.
Place salad in the middle of the carpaccio. Sprinkle pomegranate seeds and lemon thyme on top. Enjoy.