Zucchini Ceviche

Ingredients:

• 2 tbsp. + 2 tsp. fresh lime juice
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1 lb. zucchini, thinly sliced
• 1/4 cup finely chopped red onion
• 2 large green olives, pitted and chopped

Makes 4 Servings (3/4 cup per serving)

1. In a large shallow bowl, whisk together the lime juice, oil, and salt. Add the zucchini and toss to coat.
2. Using a slotted spoon, remove the zucchini from the lime mixture and arrange on 4 salad plates. Dividing evenly, scatter the onion and olives on top. Drizzle any lime mixture remaining in the bowl over each.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a great side dish to eat alongside any protein and to enjoy on all phases. It's cool, crunchy and very refreshing. The zucchini can be prepared up to a day in advance and refrigerated. Don't add the onions and olives no sooner than 2 hours before serving so nothing gets soggy. I never liked zucchini when I was younger but now I enjoy it raw or cooked.