Whole30 | Keto-Friendly | Egg-Free | Nightshade Free | Vegan
This refreshing zucchini carpaccio salad is a breeze to whip up with a vegetable peeler or mandoline—just toss the thin zucchini slices with lemon juice, olive oil, salt, pepper, and nutritional yeast, and top with fresh herbs and pistachios. It's the perfect balance of acidity, crunch, and umami!
(Click on image to enlarge)
Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing. All rights reserved.
What You Get
3 medium Zucchini
2 tablespoons Mint
2 tablespoons Basil
What You'll Need
Extra virgin olive oil, or avocado oil
Nutritional yeast (optional)
Trim the ends from the zucchini and discard. Using a vegetable peeler or mandolin slicer, carefully slice the zucchini into long, thin strips starting at one end and dragging the peeler to the other.Using a vegetable peeler or mandolin slicer, carefully slice the zucchini into thin strips.
Place the zucchini strips in a colander and toss them with 1⁄2 teaspoon salt. Set them aside for 30 minutes to allow the excess liquid to drain.Dump the zucchini strips in a colander and toss them with 1⁄2 teaspoon salt.
Blot the zucchini strips dry with paper towels and arrange them on a platter. (Not ready to eat yet? You can refrigerate the zucchini for up to 2 days.)
Squeeze the juice of the lemon over the zucchini and drizzle with olive oil.
Garnish with minced mint and basil, pistachios, and pepper. Taste and adjust the seasoning with more salt or lemon juice if needed.
Sprinkle on the nutritional yeast if desired. (It’s optional, but adds some extra umami.)