Zucchini Carpaccio - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Create a light summer salad with layers of zucchini and avocado topped with lemon juice for a healthy side-dish.
Ingredients
- 1 whole lemon
- 2 tbsp. Extra virgin olive oil
- .13 tsp. salt
- .13 tsp. Freshly ground black pepper
- 2 large zucchini
- 1 ripe avocado
- 1/4 c. salted roasted almonds
Instructions
- From 1 lemon, finely grate 1/2 teaspoon peel and squeeze 2 tablespoons juice into a small bowl. With wire whisk, stir in extra virgin olive oil, salt, and freshly ground black pepper. With sharp knife or adjustable blade slicer, cut zucchini into paper-thin slices.
- On a large serving plate, arrange zucchini in overlapping layers with avocado slices. Drizzle lemon dressing all over vegetables and top with almonds or pine nuts.
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