Low Sodium Beef Carpaccio
This low-sodium Carpaccio recipe is my heart-healthy take on an Italian classic that I first tasted on the shores of Italy's beautiful Lake Garda. It's a perfect balance of delicate, thinly sliced beef tenderloin with a tangy lemon and olive oil dressing, peppery arugula, and parmesan shavings. Ready in minutes, it's a delicious dish that's high on flavor without sacrificing your health. Enjoy!
Ingredients
- 1/2 pound beef tenderloin frozen for 30 minutes (for easy slicing)
- 1 tablespoon extra virgin olive oil
- Juice of half a lemon
- Freshly ground black pepper to taste
- 1 cup arugula
- Parmesan cheese shavings for garnish
Instructions
- Thinly slice the semi-frozen beef tenderloin and arrange on a plate.
- Place each slice between 2 pieces of greaseproof paper and gently beat with a rolling pin or mallet to thin out the slices even more. Store the in the fridge until ready to serve
- In a small bowl, whisk together the olive oil and lemon juice.
- Drizzle the olive oil and lemon mixture over the beef slices.
- Season with freshly ground black pepper, to taste.
- Garnish with fresh arugula and parmesan shavings.
- Serve immediately and enjoy this Italian delicacy, now with a heart-friendly twist.
Notes
The sodium comes from the Parmesan cheese obviously so be careful but it's still under 300 mg for an appetizer which is pretty good.
Nutrition
Calories: 432kcalCarbohydrates: 3gProtein: 26gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 88mgSodium: 259mgPotassium: 430mgFiber: 1gSugar: 1gVitamin A: 341IUVitamin C: 16mgCalcium: 179mgIron: 3mg
Tried this recipe?Let us know how it was!