Zucchini Carpaccio Salad - Ellie Krieger

Name: Zucchini Carpaccio Salad - Ellie Krieger
Ingredients: 3 medium zucchini (about 8 ounce each), spiralized (about 7 cups zucchini noodles); ¼ teaspoon salt; 1 ½ tablespoons extra-virgin olive oil; 1 ½ tablespoons lemon juice, plus more to taste; ¼ cup fresh basil leaves, cut into ribbons; ¼ cup shaved Parmesan cheese (shaved from a block using a vegetable peeler) (1 ounce); 2 tablespoons pine nuts, toasted in a dry skillet over a medium-high heat until fragrant, 3-5 minutes

www.elliekrieger.com

Using spiralized zucchini gives this simple but scrumptious carpaccio salad a dose of fun, giving it a texture like al dente pasta.

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Ingredients

3 medium zucchini (about 8 ounce each), spiralized (about 7 cups zucchini noodles)
¼ teaspoon salt
1 ½ tablespoons extra-virgin olive oil
1 ½ tablespoons lemon juice, plus more to taste
¼ cup fresh basil leaves, cut into ribbons
¼ cup shaved Parmesan cheese (shaved from a block using a vegetable peeler) (1 ounce)
2 tablespoons pine nuts, toasted in a dry skillet over a medium-high heat until fragrant, 3-5 minutes

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