Zucchini Carpaccio

By LynnWelch

Create a light summer salad with layers of zucchini and avocado topped with lemon juice for a healthy side-dish.

Ingredients

• 1 whole(s) lemon
• 2 tablespoon(s) extra virgin olive oil
• 1/8 teaspoon(s) salt
• 1/8 teaspoon(s) freshly ground black pepper
• 2 large (1 pound each) zucchini
• 1 ripe avocado, thinly sliced
• 1/4 cup(s) salted roasted almonds, chopped, or pine nuts

Details

Servings 4
Cooking time 35mins
Adapted from delish.com

Preparation

Step 1

From 1 lemon, finely grate 1/2 teaspoon peel and squeeze 2 tablespoons juice into a small bowl. With wire whisk, stir in extra virgin olive oil, salt, and freshly ground black pepper. With sharp knife or adjustable blade slicer, cut zucchini into paper-thin slices.

On a large serving plate, arrange zucchini in overlapping layers with avocado slices. Drizzle lemon dressing all over vegetables and top with almonds or pine nuts.