Zucchini and Avocado Tartare

This vegan tartare, while elegant enough to be found on the menu of a high-end restaurant, is actually simple enough to be cooked by the average home chef!  This recipe comes to us from chef Matthew Kenney of Matthew Kenney Cuisine.

Serves 4

  • 2 firm avocados, finely diced
  • 4 to 5 baby zucchini, finely diced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil, plus more for garnish
  • 2 tablespoons micro basil (or finely minced basil)
  • 1 tablespoon minced chives, plus more for garnish
  • 1 teaspoon agave
  • Coarse salt to taste
  • Freshly ground pepper for garnish

Toss all ingredients until well combined. Divide into four servings and press into ring molds. Garnish with chives, fresh ground pepper, and a drizzle of olive oil.

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Nutrition Information

Zucchini and Avocado Tartare

Servings per Recipe: 4

Amount per Serving

Calories:  110

Calories from Fat:  91

Total Fat:  10g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  118

Potassium:  294mg

Carbohydrates:  6g

Dietary Fiber:  4g

Protein:  2g

Sugars:  2g

Vitamin A:  3%

Vitamin C:  20%

Calcium:  1%

Iron:  1%

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