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Zucchini Ribbon Crudo

Zucchini Ribbon Crudo

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Serves: 2 Cooking Time: 20 min (plus 3 hours chill time)

Ingredients

  • 2 small yellow gold mine zucchini, sliced thinly on a mandolin
  • salt
  • 1/2 water
  • 2 tbsp rice vinegar
  • juice and zest from 1/2 lemon
  • 1 tsp blue spirulina
  • 3 tbsp julienned mint
  • 1 tsp black sesame seeds
  • 1/2 sliced avocado
  • 2 tbsp EVOO
  • ground hot red pepper
  • freshly ground black pepper

Instructions

1

Place the sliced zucchini in a large standing bowl. Place in the water, salt and vinegar and let it sit for about three hours.

2

Drain and pat the zucchini when ready to plate. Take each piece and roll it like you would a towel and place it standing on the plate and topping with the lemon juice and zest.

3

Sprinkle the spirulina on the plate before topping with the avocado. Use tongs or plating tweezers to disperse the mint all over the plate.

4

Top with the peppers and sesame seeds before plating.

It’s been a minute you guys. I had a baby¬† and am still working while taking care of him, so time has been a little bit tight for me. When I get the chance, I love to go out to eat, to try new things but also¬† to give myself a little break. On a recent trip back to NYC this was no exception! I was inspired by a brunch from Zou Zou, where we had an over priced but delicious salad of honeydew melon strips that danced with cucumber. Coming home, I saw some gold mine zucchini from the framers market haul the week before and they are just the best for this type of salad because they will hold their shape and stand their own ( literally that is ho its plated).

After going for a long soak in briny water, they are patted dry and mold to stand on the plate. The rest is quite simple with crunch from the fresh mint and sesame seeds and creamy avocado sitting alongside the ribbons, most the time is in waiting and rolling each strand. Its the perfect dish to accompany any meal from a seared protein like fish or filet mignon to a creamy saffron pasta which is how we served it with a heaping pile of Greek feta to go back and for in between of course.

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