Zucchini, Fennel and Radish Carpaccio | TASTE
A little slicing, a little chopping, a little assembling, and your guests will be wowed.
Ingredients
- 3 tbsp olive oil
- 2 tbsp coconut vinegar
- zest of 1 lime
- pinch fo salt
- 1 lg zucchini (about 11 ounces), ends trimmed
- 1 sm fennel bulb (about 4 ounces)
- 3-4 radishes, trimmed
- ⅓ c finely chopped fresh coconut meat
- ¼ c mint, finely chopped
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