Zucchini, Radish, And Peach Carpaccio

1. 1

   Thinly slice the zucchini and the radishes using a mandoline.

2. 2

   Pile the vegetables on a platter and thinly slice a few white peaches over the top.

3. 3

   In a bowl, whisk together the Greek yogurt, the milk, a little lemon juice, and then season with salt and pepper.

4. 4

   Drizzle the lemony yogurt dressing over the top of the carpaccio, and then a few drops of really good olive oil (I used my Hatchery Other Brother olive oil), scatter some cilantro over the top and you're all set.

* Per serving · 4 servings · Values may vary.

No additional tips available.