Zucchini carpaccio with pipirrana
Ingredients (4 persons)
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1/2 zucchini a generous amount (enough to cover the bottom of the plate).
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1 small tomato ripe.
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1/2 green bell pepper.
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1/4 of an onion.
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1 tablespoon of extra virgin olive oil (EVOO).
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2 tablespoons of apple cider vinegar.
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Salt and pepper to taste.
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Preparation
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Prepare the base: Wash the zucchini thoroughly and cut it with a mandolin into very thin slices. Arrange them attractively on the serving plate without piling them up, covering the entire base. Add a pinch of salt and make a reservation.
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Chop the vegetables: Dice the green bell pepper and onion into very small cubes (brunoise).
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Process the tomato: Peel the tomato, remove the seeds to avoid excess moisture, and dice it into small cubes as well.
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Make the vinaigrette: In a bowl, mix together the tomato, onion, and bell pepper. Season with salt and pepper to taste, then stir in the olive oil and the apple cider vinegar. Stir well so the flavors blend together.
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Assembly: Generously spread the pipirrana over the zucchini slices just before serving to preserve the vegetable's crisp texture.
«Eating raw vegetables such as the zucchini ensures that you get the full benefits of its enzymes and vitamins. From the perspective of the chiropractic, optimal hydration through food is vital for maintaining the elasticity of the intervertebral discs »and prevent joint stiffness during the summer."
— Dr. Marc Bony, Doctor of Chiropractic.
