Salmon Carpaccio and Yogurt‑Based Capricciosa Salad Showcase Light Mediterranean Recipes

A fresh salmon carpaccio recipe calls for thinly sliced raw salmon, a citrus‑based marinate of lemon juice and extra‑virgin olive oil, and light seasonings such as pink pepper, ginger and fresh herbs. The fish is chilled, sliced, and dressed just before serving, offering a low‑calorie, protein‑rich starter.

A complementary capricciosa salad uses julienned celery root and carrots, dressed with a blend of 0‑fat Greek yogurt, light mayonnaise, mustard and lemon juice. The salad is finished with thin strips of lean cooked ham and a modest amount of Emmentaler or Primo Salé cheese, providing texture and flavor while keeping the dish under 110 kcal per serving. Both recipes emphasize quick preparation, minimal cooking, and a focus on light, nutritious ingredients.