Zucchini Carpaccio with Peach
Ingredients
- Finely sliced zucchini
- 1 peach, sliced
- Arugula or spinach
- Feta cheese
- Toasted pine nuts
Dressing
- Juice of 2 yellow lemons
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon balsamic vinegar
- Salt and pepper to taste
Preparation
Mix the dressing ingredients together and set aside.
Layer zucchini and peach slices on a plate until it is filled.
In the center, add arugula or spinach and toss with a little of the dressing.
Drizzle the remaining dressing over the zucchini layers.
Garnish with feta cheese and toasted pine nuts.
Serving suggestions
Accompany with white fish fillet, grilled scallops, or shrimp.
