Zucchini Carpaccio

Ever had raw zucchini? It’s light and fresh and, in my opinion, a little dull. But marinating the zucchini changes everything. The texture softens and the thin zucchini slices pick up a subtle, yet delicious tart flavor. The result is smooth, silky and scrumptious. I paired the marinated slices with toasted hazelnuts, sun-dried tomatoes, fresh mint and good quality extra virgin olive oil and this easy, no-fuss recipe is quickly becoming one of my favorites. It can be a great appetizer, side dish or light lunch; it’s also delicious on crusty sourdough bread with vegan cream cheese. YUM!

This gourmet-looking appetizer is actually quite effortless. It’s made with fresh, simple ingredients and requires very little cooking. All you need is a little time; the salt and marinade will do most of the work for you. You can also make this in advance, just don’t add the toppings until you are ready to serve it, or the hazelnuts and fresh mint will become soggy.

This vegan carpaccio recipe is perfect for those warm summer days. Bring this gorgeous meal to your next dinner party to impress your friends and family. I promise, this light, refreshing salad is going to be a hit.

If you try this healthy vegan salad, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Zucchini Carpaccio

Fresh and oh-so-tasty Zucchini Carpaccio. A gourmet-looking appetizer, side dish or light lunch that also happens to be vegan, healthy and super easy to make.

Prep Time 15

Servings 4

Ingredients

2 medium zucchinis
½ tsp sea salt

MARINADE:

2 Tbsp lemon juice
1 tsp white wine vinegar
½ tsp coconut nectar or maple syrup

TO SERVE:

2 Tbsp extra virgin olive oil – or more to taste
3 Tbsp mint leaves, whole or chopped – I like them whole
3 Tbsp toasted hazelnuts, roughly chopped*
4 sun-dried tomatoes in olive oil, drained and chopped
½ - 1 tsp lemon zest
Freshly ground black pepper

Instructions

Trim the ends of the zucchini and slice the zucchini lengthwise using a mandolin or a large vegetable peeler. You can discard the seedy core if it’s too soft to slice. If you don’t have a mandolin or a peeler, then use a very sharp knife and slice it diagonally, it will be easier.
Sprinkle the zucchini slices with sea salt, toss to coat and place them in a colander to remove excess moisture. Let it sit for 30 – 60 minutes.
In the meantime, combine all marinade ingredients (lemon juice, white wine vinegar, coconut nectar or maple syrup) in a big shallow bowl.
Gently pat the zucchini slices with a paper towel to remove excess moisture. And add them to the bowl with the marinade. Gently toss to coat. And place in the fridge for 30 – 60 minutes. Toss every 10 – 15 to ensure all the slices get the chance to soak up the marinade.
Arrange the zucchini slices on a plate, discard what’s left of the marinade (or save it for later, to use as a salad dressing). Drizzle with olive oil and top with sun-dried tomatoes, toasted hazelnuts, fresh mint, lemon zest and freshly ground black pepper.
Enjoy!

Notes

*To toast the hazelnuts, place them on a baking sheet (no oil) and toast in the oven for about 10 minutes, until golden and fragrant. Remove and let cool.

Gaby

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