Zucchini Carpaccio Salad
Here's my take on the Zucchini Carpaccio Salad.
A savory balanced salad, perfect for lunch and for dinner as a sharable appetizer.
Not only taste good but also... It can look super fancy if you follow my step by step recipe!
Good Source of Protein intake thanks to: - Turkey slices ( about 10g of protein every 50g (2oz) of meat ) - Pecorino
Excellent source of Vitamins ( A - B6 - C )
Nice source of Calcium, Phosphorus, Magnesium
Hight in Sodium !!
1 Medium Sized Zucchini
3 Slices of Organic Oven Roasted Turkey Breast
1 thin slice of Pecorino Romano
1 tsp of capers
Few sunflower seeds (optional)
Dressing: just Sea Salt, some Pepper and Olive Oil
Make it happen...
As for most of my recipes, also for this one, the main ingredients are raw. Raw ingredients maintain their nutritional proprieties better than cooked ones. That's why I love them so much!
The main thing about dealing with raw-ingredients recipes is to find the good balance between ingredients quantities and flavors. Once you did that...it is just mixing all together!
For this Zucchini Carpaccio Recipe I gave you the ingredients (and quantities), you just have to assemble it all together to create a perfect salad which can satisfy both your taste buds and your eyes!
Let's get started...
First things first: wash the zucchini. Then slice it into 1/8 to 1/4 inch slices. (better thinner than thicker).
Nicely roll them one after the other and place it into a bowl. Lightly season them with oil and salt.
Cut your slices of oven roasted turkey breast in half and create with each of them a cute "rose" rolling one angle to the other. Put them in the bowl with zucchini.
Cut the Pecorino Romano slice into cubes (you pick the dimension) or crumble it on top of your salad.
Add a little bit more salt (not too much as the pecorino is already salty), pepper, fresh parsley and capers.