Amazing Any Way You Slice It: Kiwi Carpaccio Salad Recipe from Marcia Selden Catering

1 Sep


Kiwi Carpaccio Salad from Marcia Selden Catering with photo courtsey of Robin Selden

Pardon us for a sec: our minds are kinda blown. That’s because we’re sharing a recipe from Marcia Selden Catering that uses kiwi and other fresh summer fruits to make an amazing carpaccio. Yes, what you normally see as beef carpaccio or even thinly sliced fish is now taking its place with a fruit version. 

Serve up this easy to make dish as an appetizer, a snack, or a salad. Either way, this is a great dish to dive into because the weather is still crazy hot and demands some serious refreshment.

Kiwi Carpaccio Salad with White Balsamic Vinaigrette


3 large Kiwis, sliced thin

1 pint Blueberries

1 small Jicama, diced in large pieces

1 bunch of Watercress

Salt and Pepper to taste 

For the White Balsamic Vinaigrette

¾ C Extra Virgin Olive Oil

¼ C White Balsamic Vinegar

1 T Honey

1 T fresh Lemon Juice

Salt and Pepper to taste


To make the dressing, combine the vinegar and lemon juice in a glass bowl. Slowly whisk in the oil until fully combined. Whisk in the honey. Season with salt and pepper. Let stand at room temperature for 30 minutes to let the flavors combine.

Arrange pieces of watercress on a plate, sprinkle with blueberries, jicama pieces and layer the kiwi on top. Drizzle with white balsamic vinaigrette.

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