Zucchini, Radish, and Peach Carpaccio

By • August 31, 2014 0 Comments

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Author Notes: Featherlight wisps of vegetables – radish, zucchini and peach – are the basic building blocks of this Summer-inspired carpaccio. Drizzled with a light & lemony yogurt dressing and a scattering of cilantro, it's almost too pretty to eat. But so delicious that once you take your first bite, it's hard not to finish the rest immediate.Feed Me Dearly

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Serves 2

  • 2-3 zucchini
  • 8-10 radishes
  • 1-2 white peaches
  • 1/2 cup Greek yogurt
  • 1/4 cup milk
  • 2 teaspoons lemon juice
  • Salt and pepper
  • Olive oil
  • A few sprigs of cilantro
  1. Thinly slice the zucchini and the radishes using a mandoline.
  2. Pile the vegetables on a platter and thinly slice a few white peaches over the top.
  3. In a bowl, whisk together the Greek yogurt, the milk, a little lemon juice, and then season with salt and pepper.
  4. Drizzle the lemony yogurt dressing over the top of the carpaccio, and then a few drops of really good olive oil (I used my Hatchery Other Brother olive oil), scatter some cilantro over the top and you’re all set.

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