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With a garden-forward approach to carpaccio, the lentils and zucchini in this dish soak in the vibrant juices of the lime and freshly chopped mint, and the almonds tie everything together with a crunchy/toasty hit.
2 zucchini, trimmed
1/2 tsp (2 mL) salt
4 Tbsp (60 mL) lime juice
2 tsp (10 mL) honey
4 Tbsp (60 mL) olive oil
to taste salt and pepper
3 Tbsp (45 mL) chopped fresh mint, divided
1 1/4 cups (310 mL) cooked green lentils
1/3 cup (75 mL) toasted sliced almonds
1/3 cup (75 mL) chopped dried cranberries
Quick tip: Toasted sunflower or pumpkin seeds can be used instead of nuts.
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