Zucchini Carpaccio Salad

Zucchini Carpaccio Salad


3 medium zucchini (about 8 ounce each), spiralized (about 7 cups zucchini noodles)
¼ teaspoon salt
1 ½ tablespoons extra-virgin olive oil
1 ½ tablespoons lemon juice, plus more to taste
¼ cup fresh basil leaves, cut into ribbons
¼ cup shaved Parmesan cheese (shaved from a block using a vegetable peeler) (1 ounce)
2 tablespoons pine nuts, toasted in a dry skillet over a medium-high heat until fragrant, 3-5 minutes
Freshly ground black pepper, to taste


Cut any very long zucchini noodles so they are about the length of a strand of spaghetti. Place the zucchini into a colander over a bowl or in the sink. Toss with the salt and let sit to drain for 30 minutes. Pat dry with paper towel then transfer the zucchini to a bowl. Toss with the olive oil and lemon juice. (Salad may be prepared a day ahead to this stage.)

When ready to serve, toss the basil ribbons with the zucchini. Add additional lemon juice to taste. Divide among four serving plates, then top each with parmesan shavings, pine nuts and freshly ground pepper.

Stir before serving and garnish each bowl with 2 tablespoons each chopped cucumber and peppers and drizzle with 1 teaspoon olive oil.

Makes 4 servings

Serving size: 3/4 cups

Copyright 2017 Ellie Krieger. All rights reserved.

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