Zucchini Carpaccio With Avocado

May 09, 2023May 9, 20230 0

Delicious Zucchini Carpaccio with Avocado recipe for a healthy lunch or appetizer

by The Chefin Appetizer

Prep

10 min

Cook

0 min

Ready In

10 min

Level

Very Easy

Rating

Ingredients

	1 tablespoon lemon juice ( freshly squeezed )
	1/2 teaspoon sea salt ( more as needed )
	1 1 tablespoon almond oil or 1 tablespoon extra virgin olive oil
	4 small zucchini , trimmed ( about 4 oz each )
	1 avocado , peeled and very thinly sliced
	1/4 cup pistachio nut , salted
	4 sprigs lemon thyme or 4 sprigs thyme , preferably with flowers

Nutrision Information

Servings Per Recipe

Calories

120

Sugar

Fat

11g

Zucchini Carpaccio with Avocado is a refreshing and healthy dish that you can enjoy as a light lunch or appetizer. It's a perfect dish for the summer when zucchinis are in season. The dish is inspired by the classic Italian carpaccio, which is traditionally made with raw beef. However, this dish is plant-based and much healthier. The thinly sliced zucchini and avocado are flavored with lemon and almond oil dressing and sprinkled with crushed pistachios. It's a great dish for those who are looking for a light and healthy meal option.

Instructions

1.	In a small bowl, whisk together the lemon juice, sea salt, and almond oil.
2.	Using a mandoline or a sharp knife, slice the zucchini paper-thin and arrange them on a platter.
3.	Arrange the avocado slices over the zucchini.
4.	Drizzle the lemon dressing over the zucchini and avocado.
5.	Crush the pistachios with a rolling pin and sprinkle them over the dish.
6.	Garnish with lemon thyme or regular thyme sprigs.

PROS

This dish is light, refreshing, and has a great combination of textures and flavors.

The zucchini is a great source of vitamins and minerals while the avocado provides healthy fats and fiber.

It’s a perfect dish for a healthy lunch or a light appetizer.

CONS

Some people may not enjoy the raw texture of zucchini.

The dish can be a bit plain without the dressing and pistachios.

HEALTH & BENEFITS

This dish is low in calories and high in nutrients.
The zucchini is a great source of Vitamin C and K, potassium, and antioxidants while the avocado provides healthy monounsaturated fats, fiber, and antioxidants.
The dish is also gluten-free, vegan, and paleo-friendly.