Tropical-paccio

Serving plate made by CB2.

I’m sure many of you were gluttonous for 420 yesterday, so I thought something fresh, healthy, and colorful would change things up and make you feel better. We ate this Tropical Carpaccio and felt like we were back in Hawaii. Honestly, it’s basically a yogurt parfait in a different format, but I encourage you to plate your food differently. It’s true that we eat with our eyes first, so why not make your eyes drool a little.

Serves 2

Ingredients:

• 1/2 pineapple, cut into thin strips lengthwise

• 1 1/2 cups plain Greek yogurt

• 1 tablespoon agave

• 1/4 cup blueberries, large ones halved and small ones whole

• 1/4 cup crushed peanuts

• 2 basil leaves, rolled up and sliced into strips (this is called a “chiffonade” cut)

• Zest and juice of 1 lime

• Extra-virgin olive oil

Steps:

1. In a small bowl, combine the Greek yogurt and agave to sweeten.

2. To plate, slather a bed of the Green yogurt mixture divided over 2 colorful plates. Lay the pineapple strips in random directions over the yogurt. Scatter the blueberries throughout and sprinkle the crushed peanuts.

3. To garnish, spread the basil leaves throughout. Zest the lime over everything, and then cut the lime in half. Squeeze the juice of each half over the plates and finish with a drizzle of EVOO.

4. Do a hula dance because you earned it.