Lime Coconut Zucchini Carpaccio with Avocado-Pistachio Drizzle

Lime Coconut Zucchini Carpaccio with Avocado-Pistachio Drizzle

The credit for this Lime Coconut Zucchini Carpaccio with Avocado-Pistachio Drizzle recipe goes to You can get the full version of their recipe here.

With rising temperatures and the summer months just around the corner, zucchinis are coming back into season. If you’ve been spiralizing tiny baby zucchinis all winter, I feel your pain. Like me, you are probably counting down the days until the farmer’s markets open and large zucchinis are in abundance. However, while we wait for summer to come, we can still enjoy those small zucchinis by using the blade on our spiralizer that produces zucchini “ribbons.” With small zucchinis, this blade works wonders and yields many fluffy ribboned spirals. Today, I have the perfect appetizer or salad for your springtime get together: zucchini carpaccio. Traditionally, carpaccio is an Italian dish of thinly sliced meats and raw fish. Zucchini carpaccio is an easy dish to make that’s instantly elegant, thanks to the spiralizer.


PREP TIME: 15 mins

TOTAL TIME: 15 mins


For the carpaccio

3 medium zucchinis

juice of 2 limes

extra virgin olive oil, to drizzle (about 1 tbsp)

pepper, to taste

2 tbsp chopped cilantro

2 tbsp coconut flakes

For the dressing

1/2 tbsp olive oil

½ tbsp water

1 tbsp lemon juice

1 avocado, insides cubed

½ cup deshelled roasted and salted pistachios


  1. Spiralize your zucchinis, using the blade without triangles (Blade A). After spiralizing, loosely chop so that the noodles are easier for serving. Each noodle shouldn’t be longer than 4 inches.
  2. Place in a bowl and add in the lime juice. Toss to combine.
  3. Lay the noodles out on a serving tray and drizzle lightly with the extra virgin olive oil. Then, season with pepper.
  4. In a bowl, mix together the coconut flakes and chopped cilantro. Then, drizzle over the platter of zucchini noodles.
  5. In a food processor, place in your ingredients for the dressing. Pulse until creamy. Drizzle over the noodles, using a spoon.
  6. Serve the carpacio with pasta or salad tongs.

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