4 portions

50 gr thinly sliced cucumbers 

50 gr thinly sliced cooked or raw beets 

50 gr thinly sliced radishes 

50 gr thinly sliced mushrooms

50 gr large thinly sliced pitted olives

50 gr thinly sliced lengthwise zucchini

50 gr thinly sliced tomatoes

50 gr thinly sliced cherry tomatoes 

50 gr thinly sliced white onion 

50 gr thinly sliced red onion 

2 cups arugula or watercress

juice of 1 lemon

1 tsp sea salt

pepper to taste

2 tsp toasted sesame seeds

On a large extended plate, distribute the slices of vegetables. Refrigerate.

At the moment of serving, add the lemon juice, salt and pepper to taste. Sprinkle the toasted sesame on top. Serve with arugula. 

Per serving:

Cal: 101.4 P: 2.7 F: 6.4 Cb: 7.2