Zucchini Carpaccio with Strawberry & Avocado Salsa
A summer salad that’s as unexpected as it is irresistible.
Sweet strawberries, creamy avocado, fresh zucchini — all chopped into sunny little cubes and tossed with jalapeño, red onion, and coriander. The honey and lime juice pull everything together into a juicy, tangy, slightly spicy salsa that tastes like sunshine in a bowl. Serve as a light starter, spoon over toast, or scoop with chips if you’re feeling fun.
Ingredients
- 1 small zucchini
- 1 cup fresh strawberries, hulled and chopped
- 1 ripe avocado, diced
- 1 tbsp fresh coriander, chopped
- 1 tbsp jalapeño pepper, chopped (fresh or pickled)
- 1 small red onion, finely chopped
- 1 tsp honey (I used sugar cane honey)
- Juice of ½ lime
- Salt and pepper, to taste
Method
Cut zucchini, avocado, and strawberries into small cubes.
Thinly slice the red onion.
Chop the jalapeño and coriander.
Add everything to a large bowl.
Season with salt and pepper.
Drizzle in the lime juice and honey.
Gently mix and let sit for a few minutes to marinate.
Serve as is or with warm flatbread or tortilla chips.
