snack

Bison and Hearts of Palm Carpaccio with Fresh Cilantro and Lime Zest

Name: Bison and Hearts of Palm Carpaccio with Fresh Cilantro and Lime Zest
Ingredients: 51.5 g Bison, ground, grass-fed, raw; 150 g Hearts of Palm, canned, sliced into coins; 134.8 g Kabocha Squash, roasted and mashed; 11.7 g Extra Virgin Olive Oil; 5 g Fresh Cilantro, chopped; 5 g Fresh Ginger, grated

Nutrition

219

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Bison, ground, grass-fed, raw51.5 g

Hearts of Palm, canned, sliced into coins150 g

Kabocha Squash, roasted and mashed134.8 g

Extra Virgin Olive Oil11.7 g

Fresh Cilantro, chopped5 g

Fresh Ginger, grated5 g

Instructions

Prepare the bison: Ensure the grass-fed bison is extremely fresh and cold. Using a very sharp knife, scrape the meat into fine, thread-like ribbons or extremely thin patties, pressing them flat onto a chilled plate.

Arrange the base: Thinly slice the hearts of palm into delicate coins and arrange them overlapping around the perimeter of the plate.

Add the starch element: Spoon small dollops of the roasted, seasoned kabocha squash (mashed with a touch of ginger) in the center of the hearts of palm.

Season and finish: Drizzle the extra virgin olive oil lightly over the bison and hearts of palm. Sprinkle liberally with fresh, vibrant cilantro and a dusting of lime zest for brightness. Season with a pinch of sea salt. The dish should look like a refined, colorful mosaic, smelling of fresh earth and citrus. Serve immediately while the bison is chilled.