Raw food chef and James Beard Rising Star awardee Matthew Kenney recognized that preparation time and complexity of raw food recipes were fundamental drawbacks prohibiting many home cooks from trying raw recipes. With his book, Everyday Raw Express, he provides dynamic soups, appetizers, pastas, desserts and main courses that can be made in under 30 minutes. From the author:

This has become an instant favorite for multicourse dinners, where a simple, light, and beautifully presented dish is required.

2 firm avocados, finely diced

4 to 5 baby zucchini, finely diced

2 tablespoons lemon juice

1 tablespoon olive oil, plus more for garnish

2 tablespoons micro basil (or finely minced basil)

1 tablespoon minced chives, plus more for garnish

1 teaspoon agave

2 to 3 teaspoons coarse salt

Freshly ground pepper for garnish



Toss all ingredients until well combined. Divide into four servings and press into ring molds. Garnish with chives, fresh ground pepper, and a drizzle of olive oil.



SERVES 4

Photographs by Adrian Mueller from Everyday Raw Express by Matthew Kenney. Reprint permission by Gibbs Smith (2011).