We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Zucchini Carpaccio Salad is a refreshing dish that highlights the delicate flavor of paper-thin zucchini slices. The salt treatment draws out excess moisture, leaving the zucchini tender and ready to soak up the vibrant vinaigrette made with lemon juice, zest, olive oil, and fresh mint. Toasted pine nuts add a nutty crunch, while shaved Parmesan brings a savory finish. Serve chilled for a light and elegant salad experience.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Slice the zucchini paper thin and sprinkle generously with salt. Let it sit for 30 minutes to draw out excess moisture.
Whisk together the lemon juice, lemon zest, olive oil, and fresh mint to make the vinaigrette.
Toast the pine nuts in a dry pan until golden and fragrant.
Drain the zucchini well and gently pat dry if needed.
Toss the zucchini with the vinaigrette until every slice is glossy and coated.
Finish with toasted pine nuts and shaved Parmesan. Serve chilled and enjoy immediately.
Want to keep this recipe for later? We can email it to you!
Use a mandoline slicer for evenly thin zucchini slices.
Chill the salad for 10–15 minutes before serving to enhance the flavors.
If you don’t have pine nuts, substitute with chopped walnuts or almonds.
Can I prepare this salad ahead of time?
Yes, you can slice the zucchini and prepare the vinaigrette ahead of time, but toss them together just before serving to keep the zucchini fresh and crisp.
What can I use instead of Parmesan cheese?
You can substitute Parmesan with Pecorino Romano or a vegan cheese alternative.
How do I toast pine nuts without burning them?
Toast pine nuts in a dry pan over medium heat, stirring frequently, until they turn golden and release a nutty aroma.
Can I use dried mint instead of fresh mint?
Fresh mint is recommended for its vibrant flavor, but you can use dried mint if fresh is not available. Use about half the amount of dried mint.
Is it necessary to salt the zucchini before using?
Salting the zucchini helps draw out excess moisture, making it tender and enhancing its ability to absorb the vinaigrette.
👩🍳 Ex-chef sharing restaurant-style recipes ✨ Easy entertaining made simple 🥂 Elevated everyday meal 📩 Collabs: lekitchenbyad@gmail.com
