Zucchini Carpaccio Salad
Prep time
Cook time
Total time
Author: Jeanine Donofrio
Serves: 3-4 as a side
Ingredients
For the basil & parsley vinaigrette: (this will make extra)
- 1 cup flat-leaf parsley
- 1 cup basil
- ¼ cup extra-virgin olive oil
- 1 tablespoon champagne vinegar
- Juice of ½ small lemon (about 2 tablespoons)
- 1 garlic clove, crushed
- 1 teaspoon honey or agave
- Sea salt and fresh black pepper
For the salad:
- 3 medium zucchini
- 1-2 scallions, chopped
- 2 sun-dried tomatoes, chopped
- ¼ cup toasted pine nuts, chopped
- ¼ cup crumbled feta
- Pinch red pepper flakes (optional)
Instructions
- Make the vinaigrette: Combine the parsley, basil, olive oil, vinegar, lemon juice, garlic, honey, and pinches of salt and pepper in a food processor and blend until ingredients are combined, but not pureed. You want to still see green flecks. Taste and adjust seasonings. Set aside.
- Using a mandolin, shave the un-peeled zucchini into thin coins.
- Toss the zucchini, scallions, and some of the vinaigrette together (use as much or little of the dressing as you wish – start with less and taste as you go – I used between a quarter to a half cup). Adjust seasonings again if necessary.
- Arrange on a platter and top with the sun-dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
- Cover leftover dressing and store it at room temperature.
Recipe by Love and Lemons at https://dailycove.info/zucchini-carpaccio-salad/%3C/div%3E%3Cdiv
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