Zucchini Carpaccio
by Editorial Staff
To get the most out of your vegetables, they should be eaten raw. It’s easy to do, the main thing is to choose the right additives or marinade so that they are not only useful, but also tasty, don’t you agree?
Cook: 15 mins
Servings: 4
Ingredients
- Salt – 1 Teaspoon
- Lemon zest – 1 Teaspoon
- Lemon juice – 2 Teaspoons
- Olive oil – 3 tbsp (or nutty)
- Zucchini – 2 Pieces
- Salted Pistachios – 1/2 Cup
- Greens – 1 Pinch
Directions
- First, grate a little lemon zest.
- Combine with salt and rub until smooth. This lemon salt can be used for other salads and appetizers too.
- Cut the washed and dried zucchini into very thin slices.
- Combine lemon juice and oil for dressing, add lemon salt to taste.
- Lay zucchini in layers in a convenient form.
- And water the dressing. Leave it on for 30-60 minutes for the zucchini to soak.
- Put the zucchini carpaccio on a plate, garnish with rosemary (you can also use other herbs or fresh herbs) and sprinkle with pistachios.
Bon Appetit!
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