Zucchini Carpaccio

Ingredients

• 2 tbsps extra virgin olive oil
• 0.12 tsp salt
• 0.12 tsp freshly ground black pepper
• 2 large zucchini
• 1 ripe avocado, thinly sliced
• 1/4 cup sliced salted roasted almonds, chopped
• 1 lemon yields juice

Directions

1. From 1 lemon, finely grate 1/2 teaspoon peel and squeeze 2 tablespoons juice into a small bowl.
2. With wire whisk, stir in extra virgin olive oil, salt and freshly ground black pepper.
3. With sharp knife or adjustable blade slicer, cut zucchini into paper-thin slices.
4. On a large serving plate, arrange zucchini in overlapping layers with avocado slices.
5. Drizzle lemon dressing all over vegetables and top with almonds (or pine nuts).