Zucchini carpaccio salad

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Photo: chefdecuisine.com

Prep Time:
15 minutes
Cooking Time:
0 minutes
Servings:
4


  • For the Zucchini carpaccio salad:
  •  Tags for<b>Zucchini carpaccio salad
  • Tags for Zucchini carpaccio salad
  • main ingredients:
  • zucchini Pageturner Cookbook
  • tomato Pageturner Cookbook
  • nuts Pageturner Cookbook
  • cheese Pageturner Cookbook
  • type of dish:
  • side-dish Pageturner Cookbook
  • type of recipe:
  • salad Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Fall Pageturner Cookbook
  • dietary considerations:
  • Healthy Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    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

    Directions

    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.

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    France

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