Zucchini carpaccio with black olive dressing and toasted pine nuts

This simple, healthy and beautiful zucchini carpaccio works perfectly as a light starter when you’re entertaining. The flavor combinations will have you dreaming of Italy!

3 zucchini / courgettes sliced very very thin
About 6 cups salad (baby leaf / spring mix works well)
6 cherry tomatoes (for garnish)
1/4 cup of pine nuts toasted
Sea salt & fresh ground pepper
1/2 cup + 1 tbsp extra virgin olive oil
3 tbsp fresh squeezed lemon juice
2 tsp black olive paste
1 small green onion finely chopped
1 big handful fresh basil finely chopped
A good pinch of ground chili flakes
Fresh ground pepper

View the full recipe at Culinary Correspondence →