Zucchini tartare
1⁄2 tablespoon lemon juice
1 teaspoon olive oil
1⁄4 teaspoon salt
1⁄8 teaspoon agave
1 cup zucchini (unpeeled, small dice)
1⁄2 tablespoon minced basil
1/2 tablespoon tarragon
1⁄2 tablespoon minced scallion
1⁄2 avocado, thinly sliced or small dice
4 sundried tomatoes (sliced)
¼ cup black olives pitted (sliced)
Whisk together the lemon juice, oil, agave, and salt, then toss with the diced zucchini until well combined and let marinate 2-3 minutes while preparing the herbs. Toss minced herbs , olives and tomatoes with the marinated zucchini. Gently add the avocado , taking care not to mash it.
Press into a ring mold (using a spoon) to serve. Garnish with scallion or chive, fresh ground pepper and a drizzle of olive oil.