Zucchini Carpaccio

This light summer salad features layers of zucchini and avocado drizzled with a lemon dressing and sprinkled with pine nuts.

From 1 lemon, finely grate ½ teaspoon peel and squeeze 2 tablespoons juice into small bowl.
With wire whisk, stir in 2 tablespoons extra-virgin olive oil and ⅛ teaspoon each salt and ground black pepper.
With sharp knife or adjustable blade slicer, cut 2 large zucchini into paper-thin slices.
On large serving plate, arrange zucchini in overlapping layers with thin slices from 1 ripe avocado.
Drizzle lemon dressing all over vegetables and top with ¼ cup toasted pine nuts.

Calories: 205 kcal

Recipe Category Vegetables