Zucchini Carpaccio Salad
Ingredients
-
2-3
medium to large
zucchinis
-
15
large
pitted kalamata olives, sliced
-
1.75
oz
sun dried tomatoes, chopped
-
1.5
oz
walnuts, chopped
-
1
clove
garlic, minced
-
2-3
tbsp
chopped parsley
-
1
tbsp
extra-virgin olive oil
-
1
tsp
lemon juice
-
¼
tsp
salt
-
¼
tsp
black pepper
-
2
oz
soft goat cheese, crumbled
Instructions
- Spiralize the zucchinis into noodles or slice them into long thin strings using a mandolin.
- Sprinkle the zucchini strings with salt and place them in a fine meshed sieve over a bowl, weighing them down to drain for about 10 minutes.
- Prepare the olives, sun dried tomatoes, walnuts, garlic, and parsley.
- Combine all ingredients except for goat cheese in a large mixing bowl and toss gently.
- Transfer the salad to a serving plate and crumble goat cheese on top.
- Serve immediately or refrigerate for a couple of hours or overnight to meld flavors.
Nutrition Facts (estimated)
Servings
2
Calories
452
Total fat
33g
Total carbohydrates
30g
Total protein
17g
Sodium
1246mg
Cholesterol
13mg
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