1/4cupextra-virgin olive oilcucumber and zucchini carpaccio
4tablespoonsfresh lemon juice
1tablespoonfinely chopped fresh mint
2teaspoonsfinely chopped fresh dill
1tablespoonfinely chopped Italian parsley
1/4cupfinely chopped roasted walnuts
Freshly cracked pepper
In a glass bowl, whisk together the olive oil, lemon juice, vinegar, mint, dill, and parsley. Set aside.
Slice the vegetables on a mandolin or a vegetable slicer that can slice paper-thin. Arrange the zucchini and cucumbers alternately on a large platter. Sprinkle lightly all over with kosher salt. Drizzle 3 tablespoons of the vinaigrette over the top, add the crumbled feta, and sprinkle with walnuts and cracked pepper to taste.
*Omit for low sodium diet
If you’re not going to use the salad right away, do not add the vinaigrette; instead, cover with plastic wrap and refrigerate until you are ready to serve.
Recipe from Big Bowl of Love by Cristina Ferrare
Cucumber and Zucchini Carpaccio Salad https://shescookin.com/cristina-ferrare-joy-the-baker/