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🍽️ Zucchini Carpaccio with Mint Dressing

223 kcal · 30 min · 4 servings

Ingredients

• 600 g young zucchini
• 20 g mint (1 bunch)
• 20 g dill (1 bunch)
• 1 organic lemon
• 1 tsp agave syrup
• 2 tbsp walnut oil
• 2 tbsp olive oil
• salt
• pepper
• 60 g pine nuts (4 tbsp)
• 4 zucchini blossoms

Instructions

1. 1. Wash the zucchini thoroughly and remove the tough ends.
2. 2. Slice the zucchini lengthwise into paper-thin rounds.
3. 3. Wash the mint and dill and shake them dry.
4. 4. Finely chop the herbs.
5. 5. Rinse the lemon under hot water and pat it dry.
6. 6. Grate about one teaspoon of fine lemon zest.
7. 7. Squeeze the juice from the lemon.
8. 8. Whisk the lemon juice together with the lemon zest, the thick syrup, both oils, salt, and pepper in a bowl.
9. 9. Stir the chopped herbs into the dressing.
10. 10. Finally, season the dressing to taste with salt and pepper.
11. 11. Distribute the zucchini slices evenly across four plates.
12. 12. Drizzle the zucchini with the prepared dressing.
13. 13. Sprinkle the carpaccio with pine nuts.
14. 14. Gently wash the zucchini blossoms and shake them dry.
15. 15. Gently separate the blossoms.
16. 16. Remove the pistil from the center of each blossom.
17. 17. Place one blossom on each plate.
18. 18. Serve the carpaccio immediately.

Nutrition per serving

• kcal: 223
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 7 g