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2 small zucchini (10 ounces total), peeled lengthwise into very thin ribbons
2 avocados, halved, pitted, peeled, and thinly sliced crosswise
1 jalapeño (ribs and seeds removed for less heat, if desired), thinly sliced
1/3 cup coarsely chopped fresh cilantro
1 lime, halved
1 loaf ciabatta, split and toasted
Extra-virgin olive oil, for drizzling
Flaky sea salt, such as Jacobsen, and freshly ground pepper
In a colander, toss zucchini ribbons with 1/2 teaspoon kosher salt. Let stand until glossy and very pliable, about 10 minutes. Pat dry with paper towels to remove excess moisture and salt.
Drizzle toasted bread with oil; season with flaky salt and pepper. Divide avocados evenly between toasts; lightly mash with a fork. Top evenly with zucchini ribbons, jalapeño, and cilantro. Drizzle with more oil, season with flaky salt and pepper, and finish with a squeeze of lime.
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