Zucchini Avocado and Jalapeño Tartine

Ingredients

• 2 small zucchini (10 ounces total), peeled lengthwise into very thin ribbons
• Kosher salt
• 2 avocados, halved, pitted, peeled, and thinly sliced crosswise
• 1 jalapeño (ribs and seeds removed for less heat, if desired), thinly sliced
• ⅓ 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

Personal Tags 

Save Tag

Recipe Notes 

Save Notes