Fustini's Oils and Vinegars
Zucchini Crudo

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Zucchini Crudo

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Zucchini Crudo


Submitted by Guest Chef Laura Cavender

Gluten Free Dairy Free

Ingredients

(Keto-friendly)

  • 2 zucchini, sliced thin
  • 2 yellow summer squash, sliced thin
  • 1 tablespoon kosher salt
  • 1 garlic clove, minced
  • 1 shallot, finely sliced
  • grated zest and juice of 2 lemons, or to taste
  • 1/2 cup Fusitni's Cilantro and Onion olive oil
  • 1//3 cup almonds, slivered or sliced, toasted
  • 1/3 cup chopped fresh basil or fresh dill

Directions

Step 1. 

Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of salt over it.  Toss to coat, and set aside for 10-15 minutes, no longer.


Step 2. 

In a large bowl, combine the garlic and shallot.  Whisk in the lemon zest and juice.  Whisk in the olive oil in a steady stream.  Add the almonds and dill/basil.  Taste for seasoning and acidity (should be nicely acidic).  Add the zucchini and the squash to the dressing, toss and serve immediately.




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