Zucchini Carpaccio With Avocado Recipe

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Zucchini Carpaccio With Avocado
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  1. Stir together lemon juice and 1/2 tsp salt in small jar. Add oil, cover, and shake to blend.
  2. Slice zucchini lengthwise as thinly as possible, using a mandoline or very sharp knife. Spread slices on platter and drizzle with lemon mixture. Tilt platter to evenly coat slices. Cover with plastic wrap and marinate at room temperature for 30 minutes to one hour.
  3. Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste, garnish with lemon thyme and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 132.9 Kcal (556 kJ)
Calories from fat 100.94 Kcal
% Daily Value*
Total Fat 11.22g 17%
Sodium 295.17mg 12%
Potassium 461.47mg 10%
Total Carbs 7.92g 3%
Sugars 1.26g 5%
Dietary Fiber 4.62g 18%
Protein 3.49g 7%
Vitamin C 16.6mg 28%
Iron 1.1mg 6%
Calcium 21.1mg 2%
Amount Per 100 g
Calories 145.53 Kcal (609 kJ)
Calories from fat 110.54 Kcal
% Daily Value*
Total Fat 12.28g 17%
Sodium 323.23mg 12%
Potassium 505.34mg 10%
Total Carbs 8.67g 3%
Sugars 1.38g 5%
Dietary Fiber 5.06g 18%
Protein 3.82g 7%
Vitamin C 18.2mg 28%
Iron 1.2mg 6%
Calcium 23.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 4

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

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