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
Organization Tags
Tags easily organize your Recipe Library
Comments