Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ZUCCHINI CARPACCIO SALAD

Serves: 4
Preparation time: 15 minutes

Ingredients

  • 4 small zucchinis
    2 scallions, chopped
    2 sun dried tomatoes, chopped
    1/4 cup toasted pine nuts, chopped
    1/4 cup crumbled feta
    pinch of red pepper flakes (optional)

    basil & parsley vinaigrette: (this will make extra)
    1 cup flat leaf parsley
    1 cup basil
    1/4 cup olive oil
    2 tablespoon wine vinegar
    juice of 1/2 small lemon (about 2 tablespoons)
    2 garlic cloves, crushed
    1 teaspoon honey or agave
    salt & pepper to taste

Preparation

  • Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.

    Using a mandoline slicer, shave un-peeled zucchinis into thin coins.

    Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.

    Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.

    Cover leftover dressing and store it at room temperature.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Zucchini carpaccio salad

Add Comment

* Required information
1000
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Spring food carousel

Summer   | Fall   | Winter