LIME-COCONUT ZUCCHINI CARPACCIO WITH AVOCADO-PISTACHIO DRIZZLE

By Malooga

With rising temperatures and the summer months just around the corner, zucchinis are coming back into season. If you’ve been spiralizing tiny baby zucchinis all winter, I feel your pain. Like me, you are probably counting down the days until the farmer’s markets open and large zucchinis are in abundance. However, while we wait for summer to come, we can still enjoy those small zucchinis by using the blade on our spiralizer that produces zucchini “ribbons.” With small zucchinis, this blade works wonders and yields many fluffy ribboned spirals. Today, I have the perfect appetizer or salad for your springtime get together: zucchini carpaccio. Traditionally, carpaccio is an Italian dish of thinly sliced meats and raw fish. Zucchini carpaccio is an easy dish to make that’s instantly elegant, thanks to the spiralizer.

Ingredients

• For the carpaccio:
• 3 medium zucchinis
• juice of 2 limes
• extra virgin olive oil, to drizzle (about 1 tbsp)
• pepper, to taste
• 2 tbsp chopped cilantro
• 2 tbsp coconut flakes
• For the dressing:
• 1/2 tbsp olive oil
• 1/2 tbsp water
• 1 tbsp lemon juice
• 1 avocado, insides cubed
• 1/2 cup deshelled roasted and salted pistachios

Details

Preparation time 15mins
Cooking time 15mins
Adapted from againstallgrain.com

Preparation

Step 1

1. Spiralize your zucchinis, using the blade without triangles (Blade A). After spiralizing, loosely chop so that the noodles are easier for serving. Each noodle shouldn’t be longer than 4 inches.

2. Place in a bowl and add in the lime juice. Toss to combine.

3. Lay the noodles out on a serving tray and drizzle lightly with the extra virgin olive oil. Then, season with pepper.

4. In a bowl, mix together the coconut flakes and chopped cilantro. Then, drizzle over the platter of zucchini noodles.

5. In a food processor, place in your ingredients for the dressing. Pulse until creamy. Drizzle over the noodles, using a spoon.

6. Serve the carpaccio with pasta or salad tongs.