I get it, I really do. You say this isn’t carpaccio. Believe me before I made this I didn’t even know what carpaccio was. I have definitely eaten it lots of time while in Italy but didn’t know that name.
So I did some research to see what carpaccio was and it is thinly sliced meat with a vinaigrette type dressing on it. AND apparently making it with zucchini in a salad is a thing, which I didn’t even know!
This week for Sunday Supper hosted by Christie from A Kitchen Hoor’s Adventures had a theme of Healthy Green Recipes! To get you in the mood for St. Patrick’s Day! So this is my spin on the Zucchini Carpaccio Salad and I hope you ENJOY!
- 2 zucchini, thinly sliced
- 1 1/2 cup arugula
- 1/2 teaspoon salt
- 1 dill sprig
- 1/4 cup extra virgin olive oil
- 1/2 cup almonds
- 1/2 cup parmesan shavings
- Arrange 1/2 cup arugula on serving platter. Top with 1/3 zucchini.
- Repeat layers twice.
- Sprinkle with dill, olive oil, almonds and parmesan.
- Serve cold and ENJOY!
Recipe adapted from Kalyn’s Kitchen
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