Zucchini Carpaccio with Avocado
Indulge in the fresh, vibrant flavors of Zucchini Carpaccio with Avocado, a no-cook, 15-minute recipe that reimagines traditional carpaccio with a plant-based twist. Paper-thin slices of zucchini form the base, topped with creamy avocado and drizzled with a zesty lemon-honey dressing for a perfect balance of tangy and sweet. Fragrant basil, nutty toasted pine nuts, and delicate shavings of Parmesan cheese elevate this dish into a gourmet, refreshing appetizer or light summer salad. Ideal for entertaining, this gluten-free and vegetarian-friendly recipe is as visually stunning as it is delicious. Serve it as a chic starter for your next dinner party, or enjoy it as a wholesome midday treat!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Avocado
- 1 medium Lemon
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 large Fresh basil leaves
- 0.25 cup Parmesan cheese
- 2 tablespoons Pine nuts
Instructions
Wash and dry the zucchinis. Using a mandoline slicer or a very sharp knife, slice the zucchinis into paper-thin rounds and arrange them on a large serving platter, slightly overlapping each slice.
Cut the avocado in half, remove the pit, and gently scoop out the flesh. Slice it thinly and arrange the slices on top of the zucchini rounds.
In a small bowl, whisk together the juice of the lemon, olive oil, honey, salt, and black pepper to create the dressing.
Drizzle the lemon dressing evenly over the zucchini and avocado slices.
Roughly tear the fresh basil leaves and scatter them over the dish for a burst of aromatic flavor.
Using a vegetable peeler, shave Parmesan cheese over the top of the carpaccio as a garnish.
Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Sprinkle the toasted pine nuts over the dish.
Let the carpaccio sit for 5 minutes to allow the flavors to meld, then serve immediately. Enjoy!
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 36.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2174 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
