Cucumber and Zucchini Carpaccio Salad

A refreshing summer salad from Servings: 4 - 6 servings

Ingredients

• 1/4 cup extra-virgin olive oilcucumber and zucchini carpaccio

• 4 tablespoons fresh lemon juice

• 1 tablespoon rice vinegar

• 1 tablespoon finely chopped fresh mint

• 2 teaspoons finely chopped fresh dill

• 1 tablespoon finely chopped Italian parsley

• 2 zucchini sliced paper-thin

• 2 cucumbers sliced paper-thin

• 1/2 teaspoon kosher salt

• 1/2 cup feta cheese crumbled

• 1/4 cup finely chopped roasted walnuts

• Freshly cracked pepper

Instructions

1. In a glass bowl, whisk together the olive oil, lemon juice, vinegar, mint, dill, and parsley. Set aside.

2. 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 salt. Drizzle 3 tablespoons of the vinaigrette over the top, add the crumbled feta, and sprinkle with walnuts and cracked pepper to taste.

Recipe Notes *Omit for low sodium diet

If you’re not going to use the salad right away, do not add the vinaigrette; instead, cover with plastic wrap and refrigerate until you are ready to serve.