Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts

Name: Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps extra virgin olive oil; 3 Tbsps finely sliced fresh basil leaves; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh juice from 1 lemon; 59 milliliters shredded Parmigiano-Reggiano cheese; 118 milliliters chopped walnuts, toasted if desired; 454 grams zucchini (about 2 medium), sliced into 1/16th-inch disks on a mandoline

Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts might be just the side dish you are searching for. This recipe serves 4. One serving contains 233 calories, 6g of protein, and 22g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up parmigiano-reggiano cheese, basil leaves, kosher salt and pepper, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.

Instructions

Drizzle zucchini slices with extra virgin olive oil and lemon juice, and season to taste with salt and pepper. Arrange on four dinner plates in overlapping concentric circles.

Ingredients you will need

Extra Virgin Olive Oil