Zucchini and Rocket Carpaccio Salad

Zucchini and Rocket Carpaccio Salad

Enjoy this simple dish with very thinly sliced and dressed zucchini.
It's delicious when eaten on a hot day.

Ingredients: 2 servings

1 (200 g)
1/3 teaspoon
Olive oil
1 tablespoon
Lemon juice
From 1/4 of a lemon
1 handful (40 g)
■Parmesan cheese
From 2 tablespoons
■Coarsely ground black pepper
1/8 teaspoon


1. These are the ingredients. Shave the parmesan cheese and set aside.
2. Cut the zucchini as thin as you can using a slicer. Sprinkle with 1/3 teaspoon of salt and leave to rest for 15 minutes.
3. Lightly wash the soft zucchini with water and drain in a sieve. Then, spread out a paper towel and gently remove the moisture from the zucchini.
4. Add the zucchini to a bowl and dress with the olive oil and lemon juice. Mix the ■ ingredients together and adjust the flavor with salt (not listed in the ingredient list).

Story Behind this Recipe

I used a zucchini salad that I found in a deli as a reference and altered it to suit my taste while adding volume with the arugula.