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6 Raw Vegetables with Olive Oil - Health in a Glass (188.21 calories per serving)TheWorldWideGourmet.com

Total time: 15 to 30 min

Preparation time: 15 minutes
Cooking time: 5 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:65.9 kcal

Proteins:5.3 g

Fats:3.1 g

Carbohydrate:4.5 g

Fibers:1.6 g

Sugar:1.7 g

Cholesterol:32.2 mg

Sodium:71.4 mg

Calcium:38 mg

Energy:176 kcal

Proteins:14.1 g

Fats:8.3 g

Carbohydrate:12.1 g

Fibers:4.2 g

Sugar:4.5 g

Cholesterol:85.9 mg

Sodium:190.7 mg

Calcium:101.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

120

g

carrots

120

g

radishes

120

g

small tomatoes (datterini or sherry)

120

g

celery

120

g

fennel

120

g

bell pepper

40

g

spring onion

20

g

cooked shelled clams

60

g

cooked langoustines

24

g

salted anchovy fillet

60

g

cooked calamari

4

g

basil

40

g

peeled blanched giant red shrimp

20

g

extra virgin olive oil

80

g

raw salmon, diced

salt

METHOD

  1. Liquefy the carrots in the blender with 120 g (4 oz.) water and a pinch of salt..
  2. Liquefy the radishes in the blender with 120 g (4 oz.) water and a pinch of salt..
  3. Liquefy the tomatoes in the blender with 4 basil leaves, the spring onions and a pinch of salt..
  4. Liquefy the celery in the blender with 120 g (4 oz.) water and a pinch of salt.
  5. Liquefy the fennel in the blender with 120 g (4 oz.) water and a pinch of salt..
  6. Liquefy the pepper in the blender with 120 g (4 oz.) water and a pinch of salt..
  7. Pour each mixture into a small glass.

Finishing

  1. Blanch the langoustines and giant red shrimp in boiling water; peel.
  2. Place 1 langoustine on the carrot juice.
  3. Place some clams on the radish juice.
  4. Place 1 shrimp on the tomato juice.
  5. Place the anchovy on the celery juice.
  6. Place a few cubes of salmon on the fennel juice.
  7. Place a few mini calamari on the pepper juice.
  8. Add a few drops of olive oil and serve.

CHEF'S NOTES

Pinzimonio de verdure

Season: Summer

This spectacular dish, inspired by the present craze for tapas, is very easy to make. Fresh ingredients and a blender... that's all you need!

Nutrition
This is "health in a glass" because it uses only raw vegetables and a blender which, unlike a juice extractor, preserves the full nutritional values of the vegetables, including fiber, minerals, polyphenols and vitamins.



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