Fennel & Zucchini Carpaccio

  • Yield 2-3 servings

Both fennel and courgettes/zucchini are delicious when eaten raw.



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



Get every new post delivered to your Inbox.

Join 239 other followers