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A light summer salad with layers of zucchini and avocado topped with lemon juice for a healthy side-dish.
2 tbsps extra virgin olive oil
0.12 tsp freshly ground black pepper
0.12 tsp salt
1 ripe avocado, thinly sliced
1 lemon yields juice
2 large zucchini
1/4 cup sliced salted roasted almonds, chopped
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).
in 1 serving of Zucchini Carpaccio.
, 24% carbs, 9% protein.
Calorie Counter 100% Free
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