Zucchini Carpaccio

Ingredients

• 2 tbsps extra virgin olive oilNutrition
• 0.12 tsp freshly ground black pepperNutrition
• 0.12 tsp saltNutrition
• 1 ripe avocado, thinly slicedNutrition
• 1 lemon yields juiceNutrition
• 2 large zucchiniNutrition
• 1/4 cup sliced salted roasted almonds, choppedNutrition

Directions

1. 1From 1 lemon, finely grate 1/2 teaspoon peel and squeeze 2 tablespoons juice into a small bowl.
2. 2With wire whisk, stir in extra virgin olive oil, salt and freshly ground black pepper.
3. 3With sharp knife or adjustable blade slicer, cut zucchini into paper-thin slices.
4. 4On a large serving plate, arrange zucchini in overlapping layers with avocado slices.
5. 5Drizzle lemon dressing all over vegetables and top with almonds (or pine nuts).

Nutrition per serving

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