Guest Post: Lime-Coconut Zucchini Carpaccio with Avocado-Pistachio Drizzle

Please welcome Ali from Inspiralized.com back to Against all Grain with this summertime zucchini noodle recipe! If you don’t already have a spirilizer, get one HERE now!     ~Danielle


With rising temperatures and the summer months just around the corner, zucchinis are coming back into season. If you’ve been spiralizing tiny baby zucchinis all winter, I feel your pain. Like me, you are probably counting down the days until the farmer’s markets open and large zucchinis are in abundance. However, while we wait for summer to come, we can still enjoy those small zucchinis by using the blade on our spiralizer that produces zucchini “ribbons.” With small zucchinis, this blade works wonders and yields many fluffy ribboned spirals. Today, I have the perfect appetizer or salad for your springtime get together: zucchini carpaccio. Traditionally, carpaccio is an Italian dish of thinly sliced meats and raw fish. Zucchini carpaccio is an easy dish to make that’s instantly elegant, thanks to the spiralizer.


Lime-Coconut Zucchini Carpaccio with Avocado-Pistachio Drizzle


First, the zucchini is seasoned lightly with pepper, a drizzle of extra virgin olive oil and lots of lime juice for a tangy and delicious taste. Then, it’s topped with coconut flakes and cilantro for sweet, natural flavor. Finally, a puree of pistachios and avocado is drizzled gracefully atop the bed of zucchini ribbons to complete this gorgeous carpaccio. To make this carpaccio into a main course, serve it alongside a baked fish or top it with some grilled shrimp. Don’t forget a Paleo margarita to bring out the lime flavors in the carpaccio and of course, finish it all off with a real deal chocolate chip cookie!


Lime-Coconut Zucchini Carpaccio with Avocado-Pistachio Drizzle


Thanks for your time and I hope to see you this spring and summertime over at my blog, Inspiralized.com for endless spiralizer recipes.
Ali Maffucci is the blogger and founder at Inspiralized.com, the first and only online resource dedicated to the spiralizer. Follow Inspiralized on Twitter, Instagram, Facebook, Pinterest and visit the Inspiralized Vimeo page for spiralizing video tutorials. While she doesn’t follow a completely grain-free or Paleo lifestyle, she understands and appreciates that spiralizing is a wonderful and accommodating option for those who do. She currently resides in Jersey City, NJ.

Guest Post: Lime-Coconut Zucchini Carpaccio with Avocado-Pistachio Drizzle



PREP TIME: 15 mins

TOTAL TIME: 15 mins


For the carpaccio:

  • 3 medium zucchinis
  • juice of 2 limes
  • extra virgin olive oil, to drizzle (about 1 tbsp)
  • pepper, to taste
  • 2 tbsp chopped cilantro
  • 2 tbsp coconut flakes

For the dressing:

  • 1/2 tbsp olive oil
  • ½ tbsp water
  • 1 tbsp lemon juice
  • 1 avocado, insides cubed
  • ½ cup deshelled roasted and salted pistachios


  1. Spiralize your zucchinis, using the blade without triangles (Blade A). After spiralizing, loosely chop so that the noodles are easier for serving. Each noodle shouldn’t be longer than 4 inches.
  2. Place in a bowl and add in the lime juice. Toss to combine.
  3. Lay the noodles out on a serving tray and drizzle lightly with the extra virgin olive oil. Then, season with pepper.
  4. In a bowl, mix together the coconut flakes and chopped cilantro. Then, drizzle over the platter of zucchini noodles.
  5. In a food processor, place in your ingredients for the dressing. Pulse until creamy. Drizzle over the noodles, using a spoon.
  6. Serve the carpacio with pasta or salad tongs.