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Zucchini Carpaccio With Avocado Recipe

Zucchini Carpaccio With Avocado Recipe

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Ingredients:

Serving

1 tbsp lemon juice (freshly squeezed )
1/2 tsp sea salt (more as needed)
1 tbsp pistachio 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

Directions:

Stir together lemon juice and 1/2 tsp salt in small jar. Add oil, cover, and shake to blend.
Slice zucchini lengthwise as thinly as possible, using a mandoline or very sharp knife. Spread slices on platter and drizzle with lemon mixture. Tilt platter to evenly coat slices. Cover with plastic wrap and marinate at room temperature for 30 minutes to one hour.
Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste, garnish with lemon thyme and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132.9 Kcal (556 kJ)
Calories from fat	100.94 Kcal
		% Daily Value*
Total Fat	11.22g	17%
Sodium	295.17mg	12%
Potassium	461.47mg	10%
Total Carbs	7.92g	3%
Sugars	1.26g	5%
Dietary Fiber	4.62g	18%
Protein	3.49g	7%
Vitamin C	16.6mg	28%
Iron	1.1mg	6%
Calcium	21.1mg	2%

Amount Per 100 g
Calories	145.53 Kcal (609 kJ)
Calories from fat	110.54 Kcal
		% Daily Value*
Total Fat	12.28g	17%
Sodium	323.23mg	12%
Potassium	505.34mg	10%
Total Carbs	8.67g	3%
Sugars	1.38g	5%
Dietary Fiber	5.06g	18%
Protein	3.82g	7%
Vitamin C	18.2mg	28%
Iron	1.2mg	6%
Calcium	23.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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