Zucchini Carpaccio Salad

Name: Zucchini Carpaccio Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 227 grams arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups); 0 teaspoons black pepper; 1 Juice of lemon; 3 Tbsps extra-virgin olive oil; 28 grams Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup); 1 teaspoons salt; 680 grams zucchini (about 3 large)

You can never have too many main course recipes, so give Zucchini Carpaccio Salad a try. This gluten free, primal, and fodmap friendly recipe serves 1. One portion of this dish contains about 23g of protein, 53g of fat, and a total of 647 calories. From preparation to the plate, this recipe takes around 45 minutes. A mixture of arugula, salt, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.