Low Sodium Vegetable Tartare
Discover the vibrant and refreshing flavors of our Low Sodium Vegetable Tartare, a nutrient-packed dish that's as visually stunning as it is healthy. This no-cook recipe combines crisp red bell peppers, juicy cherry tomatoes, creamy avocado, and zesty cucumber for a colorful medley of textures and flavors. Enhanced with fresh lemon juice, parsley, and low-sodium capers, this tartare is low in sodium but big on taste. Ready in just 20 minutes, it's perfect as an elegant appetizer or a wholesome light meal. Impress your guests by serving it in molds or ramekins for a restaurant-quality presentation. With keywords like "low sodium," "vegetable tartare," and "healthy no-cook recipe," this dish is ideal for those seeking guilt-free indulgence that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 medium Cucumber
- 200 grams Cherry tomatoes
- 1 ripe Avocado
- 0.5 small Red onion
- 1 tablespoon Capers (low sodium, rinsed)
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Extra virgin olive oil
- 0.25 teaspoon Ground black pepper (optional)
Instructions
Dice the red bell pepper into small, uniform cubes and place in a medium-sized mixing bowl.
Peel and deseed the cucumber, then dice it into small cubes. Add to the mixing bowl with the red bell pepper.
Quarter the cherry tomatoes, or dice them finely if they’re larger. Add them to the bowl.
Cut the avocado into small cubes and mix gently to avoid mashing. Transfer to the bowl.
Finely dice the red onion and add it to the vegetable mixture.
Rinse and drain the low-sodium capers, then chop them roughly. Add to the bowl.
Chop the fresh parsley finely and sprinkle it over the vegetable mixture.
Drizzle the lemon juice and olive oil evenly over the ingredients. Add ground black pepper if desired.
Gently mix all the ingredients together until well combined, being careful not to crush the avocado.
Spoon the mixture into serving rings or ramekins if you’d like a neat presentation, pressing down gently to mold. Carefully lift the mold or turn out the ramekins onto plates.
Serve immediately as a fresh appetizer or light meal. Optionally, garnish with additional parsley or a lemon wedge.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 17.7 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1981 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
