Zucchini Carpaccio

When the holidays hit it’s all about the sugar and carbs and pure delicious comfort food, but sometimes you need to lighten it up. I had a salad like this in Charleston and I had to make it at home. Its so light and delicious the thinly sliced zucchini is lightly dressed in lemon juice and olive oil and topped with fresh peppery arugula and mint with the parmesan cheese and pine nuts then finished it with a little flaky sea salt. I’m going to be making this on repeat.

Ingredients

• 1 medium zucchini, thinly sliced
• 2 tbsp olive oil
• 1/2 lemon juiced
• 1 handful arugula
• 5-6 mint leaves
• 1 tbsp. pine nuts, toasted
• a couple shavings of parmesan cheese
• flaky salt and fresh cracked black pepper

Directions

Using a mandolin or a sharp knife thinly slice the zucchini and place in a medium bowl. Pour over the lemon juice and olive oil. Using your hands massage into the zucchini making sure everything is evenly coated. Assemble onto a serving plate and top with a nice handful of arugula, the fresh mint, toasted pine nuts and shaved parmesan. Season with salt and fresh black pepper. Sprinkle a little flake salt on top and one more little drizzle of olive oil over the greens and enjoy!