Summer Melon Carpaccio with Lime and Tarragon

makes 6 servings

Serve this recipe as a clean and fresh-tasting appetizer or a creative alternative salad.

1/2 yellow-fleshed melon (such as Casaba, Juan Canary or cantaloupe)
1 lime, cut in half
1/2 c. (125 mL) roughly chopped fresh tarragon
6 Tbsp. (90 mL) olive oil
Salt and pepper to taste

Scoop out the melon seeds and slice the melon half in half again. Cut off rind and use a vegetable peeler to shave off slices of the melon from the cut side of each wedge. Slightly overlap melon slices on individual plates or onto a large serving plate. Squeeze the juice of the lime over the sliced melon and sprinkle with tarragon. Drizzle with olive oil and season with salt and pepper to taste.

Calories: 160; Protein 1.4 g; Carbohydrate 10 g; Fibre 1.3 g;
Fat 14 g/serving

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