"Enjoy a super healthy lunch and or dinner and make this raw, vegan, and gluten-free zucchini carpaccio. Make an easy lemon dressing and drizzle it over your carpaccio. Sprinkle black seeds, your favourite herbs, and flaked almond over! This is an easy and simple way how to enjoy all health benefits of zucchini while have a tasty dish!"
Zucchini ‘Carpaccio’ Salad
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Prep time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 large zucchini, thinly sliced
- 1 cup sprouts
- 1 cup sun dried tomatoes
- 1/3 flaked almonds
- 1/2 cup fresh herbs, roughly chopped
- 2 tablespoons black sesame seeds
- 1 large lemon, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 tablespoon garlic paste
- 1/4 cup olive oil
- Kosher salt and pepper, to taste
Method
Step 1
First, make the lemon dressing. In a small bowl, mix the lemon juice, Dijon mustard, garlic paste, olive oil, salt and pepper in a bowl until Dijon mustard is dissolved completely. Taste and add and salt and/or pepper according to your liking.
Step 2
Arrange zucchini slices on 2 large plates in overlapping, concentric circles. Place sprouts and sun-dried tomatoes in the center. Sprinkle with the chopped mixed herbs, black sesame seeds and flaked almonds.
Step 3
Drizzle the lemon dressing over the carpaccio. Add more salt and/or pepper to taste.