Summer Squash Carpaccio
2 portions
20mThis is pretty much the best and only way to enjoy raw summer squash. The texture is perfectly crisp and tender when shaved thin like this and marinated.
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What you will need
1 Lemon (3 Tbsp fresh lemon juice)
3 Tbsp Olive Oil
Salt
Black Pepper
1 lb Summer Squash
1 Shallot
.25 oz Fresh Thyme
(Nutritional facts 43 calories, 2.88 g fat, 4.42 g carbohydrates, 1.17 g protein, 2 mg cholesterol, 786 mg sodium)How to cook
1
2
Gather ingredients
3
Shave the squash lengthwise into thin ribbons. I like to use a mandolin here but you can also use a vegetable peeler.
4
Squeeze about 3 Tbsp of lemon juice into a large mixing bowl with olive oil.
5
Add a generous pinch of black pepper and salt to the lemon juice and olive oil. Add a few stems of thyme leaves as well.
6
Thinly shave the shallot into the bowl with a mandolin, or slice with a knife.
7
Add the squash ribbons to the bowl and toss in the dressing. Let sit and marinate in the dressing for 5 minutes before serving.
8
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