Zucchini Carpaccio Salad

Zucchini Carpaccio Salad Healthy Recipe

6 Servings 35 min Cook

Macros/Serving: 103 Calories


3 Tbsp Olive Oil
3 1/3 Medium Zucchini
1/4 Tsp Pepper
6 Cup Arugula
1 1/4 Tsp Salt
1 Oz Parmesan Cheese


PREPARATION: Discard arugula stems and cut leaves into 1/2-inch-wide strips.

Coarsely grate parmesan.

Cut zucchini crosswise into paper-thin slices with slicer.

Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.

Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid.

Pat zucchini slices dry with a kitchen towel.

Put arugula greens in a large bowl.

Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt.

Drizzle 1 1/2 tablespoons of oil over greens and toss.

Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.