1. Peel the grapefruit, oranges, and clementines with a sharp knife so that the white pith is completely removed. Slice the fruits crosswise into very thin slices and collect the juice that escapes.
2. In a pan, toast the pine nuts without fat for about 2 minutes.
3. In a bowl, mix the olive oil, honey, and 3 tbsp of citrus juice. Arrange the fruit slices evenly on a plate and drizzle with the dressing. Sprinkle the citrus carpaccio with the toasted pine nuts and serve. Enjoy your meal!
Nutrition per serving
kcal: 145
Protein: 2 g · Fett/Fat: 8 g · Carbs: 17 g
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