Summer Squash Carpaccio (V + GF)

My husband has always sworn he doesn’t like zucchini unless it’s fried zucchini chips. Until I fed it to him RAW with a little olive oil and lemon juice… He too was surprised. Sometimes simple is just best!

I first had a zucchini carpaccio at this lovely restaurant called Fig and Olive in NYC with shaved Parmesan and fell in love with it. I could clean a plate by myself. Naturally, I had to re-create this at home on my own which took very little effort. Use this as a standalone appetizer for those random guests that just showed up un-announced, for a side or bottom to any summer dish or for a snack! The lemon juice ends up tenderizing it and my tip is to use the best tasting olive oil you have… It’s lazy and classy just how I like it!!

Summer Squash Carpaccio/vegan//gluten-free//raw

Ingredients

• 1 summer squash (zucchini or other, I used half yellow and half green)
• juice of 1/2 lemon
• 3 tbsp fruity olive oil
• pine nuts for garnish
• salt, pepper

Directions

1. Using a mandolin or slicer, slice the zucchini/squash very thin and arrange on a plate or platter (the flatter the better).
2. Add olive oil and lemon juice over top and let sit for 10 minutes.
3. Top with pine nuts, salt and pepper and serve! (Keeps well in the fridge for a couple of days)

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Hope you enjoy!
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**Alison

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