1 medium zucchini blossom
2 tablespoons olive oil
black pepper and salt to taste
1 cup mashed avocado
4 tablespoons lemon juice
1 small cup natural yogurt
to taste
lettuce leaves
radishes cut into flower shapes
1 medium zucchini blossom
2 tablespoons olive oil
black pepper and salt to taste
1 cup mashed avocado
4 tablespoons lemon juice
1 small cup natural yogurt
to taste
lettuce leaves
radishes cut into flower shapes
Remove the stem from the zucchini blossom leaving it intact
Cook in boiling water with salt in a covered pot, adding just enough water to cover 2.5 cm of the pot
When slightly tender, drain, drizzle with olive oil, and season with salt and black pepper
Refrigerate until chilled well
Meanwhile, combine avocado, lemon juice, salt to taste, natural yogurt, and black pepper in a blender and blend until smooth
To serve, place the zucchini blossom at the center of a large plate, arrange lettuce leaves around it, and garnish with radishes cut into flower shapes
Pour the avocado mixture over the zucchini blossom
Serve 4 to 6 portions.
