Zucchini Carpaccio
Fresh and oh-so-tasty Zucchini Carpaccio. A gourmet-looking appetizer, side dish or light lunch that also happens to be vegan, healthy and super easy to make.
Ingredients
- 2 medium zucchinis
- ½ tsp sea salt
MARINADE:
- 2 Tbsp lemon juice
- 1 tsp white wine vinegar
- ½ tsp coconut nectar or maple syrup
TO SERVE:
- 2 Tbsp extra virgin olive oil – or more to taste
- 3 Tbsp mint leaves, whole or chopped – I like them whole
- 3 Tbsp toasted hazelnuts, roughly chopped*
- 4 sun-dried tomatoes in olive oil, drained and chopped
- ½ - 1 tsp lemon zest
- Freshly ground black pepper
Instructions
- Trim the ends of the zucchini and slice the zucchini lengthwise using a mandolin or a large vegetable peeler. You can discard the seedy core if it’s too soft to slice. If you don’t have a mandolin or a peeler, then use a very sharp knife and slice it diagonally, it will be easier.
- Sprinkle the zucchini slices with sea salt, toss to coat and place them in a colander to remove excess moisture. Let it sit for 30 – 60 minutes.
- In the meantime, combine all marinade ingredients (lemon juice, white wine vinegar, coconut nectar or maple syrup) in a big shallow bowl.
- Gently pat the zucchini slices with a paper towel to remove excess moisture. And add them to the bowl with the marinade. Gently toss to coat. And place in the fridge for 30 – 60 minutes. Toss every 10 – 15 to ensure all the slices get the chance to soak up the marinade.
- Arrange the zucchini slices on a plate, discard what’s left of the marinade (or save it for later, to use as a salad dressing). Drizzle with olive oil and top with sun-dried tomatoes, toasted hazelnuts, fresh mint, lemon zest and freshly ground black pepper.
- Enjoy!
Notes
*To toast the hazelnuts, place them on a baking sheet (no oil) and toast in the oven for about 10 minutes, until golden and fragrant. Remove and let cool.