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Zucchini carpaccio salad | wefacecook.com Zucchini carpaccio salad | wefacecook.com
Recipe

ZUCCHINI CARPACCIO SALAD

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: No cooking required
Totaltime: 15 minutes
Additional info: serves 3-4 as a side.

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.
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