Looking for a summer salad for your next BBQ or maybe just a lite meal? You’ll love this Zucchini Carpaccio Salad Recipe from blogger friend Shannah of Just Us Four. Head on over to her site for more yummy ideas.
Hi! I’m Shannah from Just Us Four and I am delighted to be here on Kim’s blog to share one of my favorite recipes with you!
Zucchini Carpaccio Salad Recipe
The official start of summer is June 21st but the weather is already warm enough most places to start enjoying some of the greatest parts of summer like picnics and BBQs. I have the absolute perfect dish for you to make for your next picnic, potluck or BBQ. It requires no cooking and has so many fresh flavors that it is guaranteed to be a hit!
So, most people think Carpaccio and instantly think of thinly sliced beef with a little shaved Parmesan and maybe some capers. That is the way it is served in most restaurants after all. This carpaccio is complete vegetarian but keeps the same idea of really thinly sliced ingredients.
Ingredients:
– 2 medium sized zucchini
– 1/4 cup fresh lemon juice
– 2 Tbsp extra virgin olive oil
– freshly ground pepper
– 2 Tbsp grated or shaved Parmesan cheese
– 2 Tbsp chopped fresh basil
Let’s Make It:
1) Start by slicing the zucchini in half lengthwise. Then, using a Y peeler {if you don’t have a Y peeler, a regular one will work ok too}, create thin slices of zucchini. Put the zucchini slices in a bowl.
2) In a small bowl, whisk together the lemon juice and olive oil. Pour over zucchini and toss to ensure all the zucchini is covered. Top with ground black pepper, Parmesan cheese and basil. Serve immediately.
This salad can easily be made ahead of time! Just be sure to store the zucchini and dressing separately until you are ready to serve it so the zucchini doesn’t get soggy. I usually keep a bunch of zucchini on hand just in case we end up heading out on an impromptu picnic because I know I can easily throw this dish together and everyone will love it!
Zucchini Carpaccio Salad Recipe
Ingredients
- Ingredients:
- - 2 medium sized zucchini
- - 1/4 cup fresh lemon juice
- - 2 Tbsp extra virgin olive oil
- - freshly ground pepper
- - 2 Tbsp grated or shaved Parmesan cheese
- - 2 Tbsp chopped fresh basil
Instructions
- Start by slicing the zucchini in half lengthwise. Then, using a Y peeler {if you don't have a Y peeler, a regular one will work ok too}, create thin slices of zucchini. Put the zucchini slices in a bowl.
- In a small bowl, whisk together the lemon juice and olive oil. Pour over zucchini and toss to ensure all the zucchini is covered. Top with ground black pepper, Parmesan cheese and basil. Serve immediately.
I hope you will come visit me over at my blog, Just Us Four, where I share lots more recipes and even a few craft and DIY projects.
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