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
Directions:
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.
2.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.
Nutritional Information
(per serving)
Calories 205
Total Fat 19g
Saturated Fat 2g
Cholesterol 0
Sodium 110mg
Total Carbohydrate 8g
Dietary Fiber 5g
Sugars --
Protein 4g
Zucchini Carpaccio Recipe - Good Housekeeping
