Cucumber and Zucchini Carpaccio Salad


  • Freshly cracked pepper
  • ¼ cup finely chopped roasted walnuts
  • ½ cup feta cheese, crumbled
  • ½ teaspoon kosher salt
  • 2 cucumbers, sliced paper-thin
  • 2 zucchini, sliced paper-thin
  • 1 tablespoon finely chopped Italian parsley
  • + 5 more ingredients
    • 2 tablespoon finely chopped fresh dill
    • 1 tablespoon finely chopped fresh mint
    • 1 tablespoon rice wine vinegar
    • 4 tablespoon fresh lemon juice
    • ¼ cup extra-virgin olive oil

In a glass bowl, whisk together the olive oil, lemon juice, vinegar, mint, dill, and parsley. Set aside. Slice the vegetables on a mandolin or a vegetable slicer that can slice paper-thin. Arrange the zucchini and cucumbers alternately on a large platter. Sprinkle lightly all over with kosher sal...

View full recipe at Spry Living


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