Unsure where to start?
Pineapple Carpaccio
Ingredients
1 pineapple
8 leaves fresh basil, chiffonade
2 tsp freshly ground black pepper
Instructions
Peel pineapple and remove core. Shave pineapple into very thin pieces using a sharp carving knife or mandolin.
Arrange 3-ounces pineapple slices on a small plate in a fan shape. Evenly divide basil over the 4 plates and top each serving with 1/2 teaspoon black pepper.
Nutrition
| Calories | 25 |
| Protein | 0g |
| Sodium | 1mg |
| Carbohydrates | 6g |
| Fat | 0g |
| Fiber | 1g |
| Cholesterol | 0mg |
| Servings | 4 |