Zucchini Carpaccio With Avocado

45 mins (prep 15, cooking 30)
8 ingredients
4 servings
This is a French recipe made by an American-born food writer Patricia Wells. Mark Bittman says she is one of the few non-chef icons in the world of good cooking. This is from her cookbook called Vegetable Harvest. I found this posted in The Week magazine. I lowered the amount of oil this called for (1/4 cup). Time to cook is marinating time.

Categories:  technique , salad , <-60-mins , 3-steps-or-less , no-cook , french , time-to-make , vegan , european , easy , vegetarian , squash , vegetable ,
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Serving Size (32.99 g)
Servings 4
Amount per Serving
Calories 155.51 Calories from Fat 113.22
% Daily Value *
Total Fat 12.58g 77.38%
Saturated Fat 1.48g 29.69%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 69.97mg 11.66%
Total Carbohydrate 10.46g 13.95%
Dietary Fiber 1.78 g 28.41%
Sugars 5.47 g %
Protein 3.0g 23.99%
Vitamin A 150.9IU% Vitamin C 5.86mg%
Calcium 28.95mg% Iron 0.97mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4