Ingredients Jump to Instructions ↓

  1. 1 whole(s) lemon

  2. 2 tablespoon(s) extra virgin olive oil

  3. 1/8 teaspoon(s) salt

  4. 1/8 teaspoon(s) freshly ground black pepper

  5. 2 large (1 pound each) zucchini

  6. 1 ripe avocado , thinly sliced

  7. 1/4 cup(s) salted roasted almonds , chopped, or pine nuts

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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