Zucchini Carpaccio Salad
As tasty and refreshing as it is fun and unique, this Zucchini Carpaccio Salad is filled with wholesome and nutritious ingredients that’ll do your mind and body good!
This is a recipe that I’d originally created over 6 years ago and just decided to revamp a little bit…
The original recipe was pretty much perfect as it was, so I didn’t change anything to the list of ingredients. The only thing that I did differently is that I chose to draw the water out of the zucchini before adding the rest of the ingredients to it. Not only does this extra precaution give the zucchini a much crunchier texture, but it also ensures that you don’t end up with a puddle of water at the bottom of your plate before you’re even done eating!
This is great served as a light lunch or dinner, or even as a side dish. It’s best eaten fresh, but since the zucchini won’t be releasing any water this time, you could very well afford to prepare it a few hours, or even up to a day in advance…
To start, turn the zucchinis into noodles with the help of a spiralizer. Note that if you didn’t own one of those cool gadgets, you could use a mandolin instead, to slice the zukes into long thin strings.
But you should definitely consider investing in a spiralizer. While it’s not a tool you’ll be using every day, it’s fairly inexpensive and so cool and unique, you’ll be happy to have it handy… plus, you’ll see: turning all kinds of stuff into noodles is pretty cool… and addictive, too!
Once your zucchini has been dealth with, sprinkle the strings generously with salt and place the whole lot in a fine meshed sieve fitted over a bowl. Now place a fairly heavy weight over the zucchini to facilitate and speed up the draining process. You’ll want to let that water drain for about 10 minutes.
Meanwhile, prep the olives, sun dried tomatoes, walnuts, garlic and parsley. Then, place all the ingredients — except for goat cheese — in a large mixing bowl and toss delicately until well combined.
Transfer your salad to a serving plate and crumble goat cheese over top.
This salad should be served and enjoyed right away, but you could also place it in the fridge for a couple of hours, or up to overnight, to allow for flavors to meld. Since we’ve already taken the precaution of drawing the water out of the zucchini, there’s no need to fear that you’ll end up with a big bowl of soupy salad!
If eating it as a main course, you’re looking at 2 light servings. As a side dish, you’ll probably have enough to satisfy 4 people.
Zucchini Carpaccio Salad
- Once that's done, sprinkle the zucchini strings generously with salt and place the whole lot in a fine meshed sieve fitted over a bowl. Now place a fairly heavy weight over the zucchini to facilitate and speed up the draining process. You’ll want to let that water drain for about 10 minutes.
- Meanwhile, prep the olives, sundried tomatoes, walnuts, garlic and parsley.
- Place all the ingredients - except for goat cheese - in a large mixing bowl and toss delicately until well combined.
- Transfer to a serving plate and crumble goat cheese over top.
- Serve immediately or place in fridge for a couple of hours or up to overnight, to allow for flavors to meld.
*Editor’s Note: This post was originally published in November of 2011 and has since been completely revamped and updated with better pictures. A few minor modifications to the original recipe may also have been made.