loveandlemons5.0
Zucchini Carpaccio Salad
This summer salad bursts with flavor from a basil-parsley vinaigrette. Quick enough for weeknights or busy weekends, this gluten-free dish is a must-try.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
📝 Preparation Steps
1
Make the vinaigrette: Combine the parsley, basil, olive oil, vinegar, lemon juice, garlic, honey, and pinches of salt and pepper in a food processor and blend until ingredients are combined, but not pureed. You want to still see green flecks. Taste and adjust seasonings. Set aside.
basil1 cup
2
Using a mandolin, shave the un-peeled zucchini into thin coins.
medium zucchini3
3
Toss the zucchini, scallions, and some of the vinaigrette together (use as much or little of the dressing as you wish – start with less and taste as you go – I used between a quarter to a half cup). Adjust seasonings again if necessary.
medium zucchini3
4
Arrange on a platter and top with the sun-dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
5
Cover leftover dressing and store it at room temperature.
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