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Zucchini Carpaccio With Avocado

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.987
Energy (kCal)188.995
Carbohydrates (g)11.3975
Total fats (g)14.2285
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon juice 1 tablespoon squeezed 3.355 1.0523 0.0534 0.0366
    sea salt 1/2 teaspoon - - - -
    extra virgin olive oil 1 tablespoon - - - -
    zucchini 4 trimmed 13.44 1.9904 1.7344 0.256
    avocado 1 peeled sliced - - - -
    pistachio nut 1/4 cup salted 172.2 8.3548 6.1992 13.9359
    thyme 4 sprigs - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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