Fennel & Zucchini Carpaccio

  • Yield: 2-3 servings


9ounces young green courgette/zucchini
6 1/2ounces young fennel bulb
1tablespoon chopped fresh parsley
1tablespoon snipped fresh chives or spring onions/scallions
2small fresh rosemary sprigs, whole
1clove garlic, crushed
1/2teaspoon sea salt, or to taste
2tablespoons apple cider vinegar, or to taste
3tablespoons flaxseed or other oil
1teaspoon organic mustard (optional)
1teaspoon raw agave nector


Very thinly slice the zucchini and fennel with a sharp knife or mandoline and put in a shallow bowl.

Mix together all the remaining ingredients to make a marinade and spread over the vegetables in the bowl. Allow to marinate for several hours before serving.

Any leftovers can stay in the fridge for a few days, as the marinating process will continue and the veggies will acquire a stronger, slightly pungent taste.

Reprinted with permission from Raw Food Kitchen by Dunja Gulin, Ryland Peters & Small.