Guilt-Free Delicacy

Summer Squash Carpaccio with Mint Dressing

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Summer Squash Carpaccio with Mint Dressing
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
Ingredients
600 grams baby zucchini
1 handful mint
1 handful Dill
1 organic lemon
1 teaspoon Agave syrup
2 tablespoons Nut oil
2 tablespoons olive oil
salt
freshly ground peppers
4 tablespoons Pine nuts
4 Zucchini flower
How healthy are the main ingredients?
zucchiniPine nutsmintDillolive oilAgave syrup

Preparation steps

1.

Rinse and trim the summer squash. Thinly slice lengthwise. Rinse and dry the mint and dill, then finely chop. Rinse the lemon in hot water and pat dry. Finely grate 1 teaspoon of the zest. Squeeze the juice from the lemon. Whisk together the lemon juice, lemon zest, agave syrup, and both the oils. Season to taste with salt and pepper. Mix in the fresh herbs to taste.

2.

Arrange the summer squash on a plate, drizzle with the dressing, and sprinkle with the pine nuts. Carefully pluck the flower blossoms and shake dry. Spread open, and remove the pistils. Top the carpaccio with the flowers, and serve.