Zucchini & Avocado Tartare

36°C today in Paris... maybe more under the bright sun without wind... too hot to cook. I found a zucchini I brought from Provence in my fridge. I have an avocado and sundried tomatoes from Italy... For the fresh herbs, you could have it in your kitchen garden. In Paris, I always grow it on my balcony. 

Here's a very good "summer" recipe, which change from the traditional tomato-mozzarella or cantaloupe melon-proscuitto.

Try this recipe at home and enjoy this delicious appetizer !



INGREDIENTS (2 serving)
2 medium-sized zucchini
1 big avocado (or 2 small ones)
1/4 cup pitted olives, cut in small pieces
2 tbsp sundried tomatoes, finely chopped
4 tbsp lemon juice
Fresh herbs : basil, cilantro, dill, parsley, chervil
Fleur de sel, Groun pepper

DIRECTIONS

In a bowl, mix diced zucchini and avocado, diced olives, chopped sundried tomatoes and fresh herbs.

Drizzle lemon juice and olive oil. Season with salt and ground pepper.

Taste and adjust seasoning if necessary.

Serve the zucchini and avocado tartare on individual plates and arrange using a cooking ring.

You can serve it with arugula salad and toasted bread.


Bon appetit!

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