Zucchini Tartare

Petra Denk Written by 

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Zucchini Tartare Zucchini Tartare Petra E.Denk

Enjoy this delicious raw food creation from Raw Food Chef Matthew Kenney either as a starter or as a raw main dish! Definitely give it a Try!

I usually don’t like raw zucchini - or should I rather say: I didn’t like them. Because since I am engaged with raw food, my preferences have changed dramatically. Well anyway, I really want to put this dish to your heart: It is prepared super fast, comes with simple ingredients and tastes really delicious and delightfully fresh!
I have tried the zucchini tartare recently on my Swedish-Norwegian relationship, which was invited to dinner at my home. Since I knew them as real seaside residents, who prefer slightly salty, cool, fresh dishes (such as pickled Matjes herring with potato, sour cream and dill - but that does not fit in here thematically..) I chose the zucchini tartare as finger food appetizer.
To make a long story short, I reaped huge praise for this court and everyone wanted to know what's inside. Therefore – I put the recipe for my relatives and for all of you below. The original recipe can be found in Matthew Kenney's Cookbook "Every Day Raw Express".

Zucchini Tartare

Inspired by Matthew Kenney (Every Day Raw Express)

1 small zucchini, unpeeled, cut into cubes small
½ teaspoon of lemon juice
1 teaspoon olive oil
1/8 teaspoon agave syrup
½ tablespoon chopped basil
½ tablespoon chives, chopped
½ teaspoon salt
½ avocado, small cubes cut

Mix all ingredients – put in the avocado cubes at the end. Put the mass in Chinese spoons, portioned for finger food and decorate with chopped chives (According to the original recipe you should put it in a ring to form a cake). Serve the dish fresh and chilled.

Last modified on%PM, %07 %645 %2015 %16:%Oct
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