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!
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