Thanks for being patient with me while I took some time off!  But, I am back with some great recipes for you.  If you joined us in early April, you saw (and hopefully took part) in my cauliflower week.  Recipes this week included cauliflower caprese grilled cheese, cauliflower rice tabouleh, cauliflower tortillas (with ground bison asparagus, and apple cider braised cabbage), cauliflower, leek, and onion soup, and cauliflower egg bake.  Since that week was popular, I decided to dedicate another week to one ingredient.  This week is dedicated to zucchini!  

To start off, today’s Meatless Monday is a recipe I adapted from one of my favorite recipes in Los Angeles, Little Door.  My mom and I went here for one of my birthday dinners (yes I said one!) and we started the night off with zucchini carpaccio, baby kale, baby artichokes, feta cheese, toasted pine nuts, and dill.  Today I have recreated this salad for you!  

Little Door’s Salad

1 Zucchini

1 Squash

Baby kale or arugula

Sautéed Artichoke Hearts

Feta Cheese or Goat Cheese (as much as you wish)

2 TBSP Pine nuts

Dill

Mint

2 TBSP EVOO

2 TBSP Apple Cider Vinegar

Juice of 1/2 Lemon

Juice of 1 Lime

Salt and Pepper to taste

Zucchini Carpaccio Ingredients

Using a mandolin, slice zucchini and squash as thin as possible

In a small bowl, whisk EVOO, lemon juice, lime juice, dill, mint, and salt and pepper together until combined

Marinade, Zucchini, and Squash

Add zucchini and squash to a shallow bowl and pour dressing over

Toss to coat and marinate for 30 minutes to an hour

Zucchini and Squash Marinading

Plate by making a circle by alternating the zucchini and squash 

Zucchini and Squash Plated

Ready to add the arugula

Add kale or arugula to middle of plate 

Arugula Added

Top with artichokes, cheese, and pine nuts

Pour a TBSP or two of the leftover dressing over the plate

Zucchini Carpaccio

Another view

Serve and enjoy!

Zucchini Carpaccio

2015-05-31 22:13:05

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Prep Time

15 min

Total Time

45 min

Prep Time

15 min

Total Time

45 min

566 calories

36 g

25 g

46 g

14 g

9 g

538 g

614 g

10 g

0 g

33 g

Nutrition Facts

Serving Size

538g

Amount Per Serving

Calories 566

Calories from Fat 398

% Daily Value *

Total Fat 46g

70%

Saturated Fat 9g

45%

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 24g

Cholesterol 25mg

8%

Sodium 614mg

26%

Total Carbohydrates 36g

12%

Dietary Fiber 13g

53%

Sugars 10g

Protein 14g

Vitamin A

13%

Vitamin C

153%

Calcium

28%

Iron

28%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 Zucchini
2. 1 Squash
3. Baby kale or arugula
4. Sautéed Artichoke Hearts
5. Feta Cheese or Goat Cheese (as much as you wish)
6. 2 TBSP Pine nuts
7. Dill
8. Mint
9. 2 TBSP EVOO
10. 2 TBSP Apple Cider Vinegar
11. Juice of 1/2 Lemon
12. Juice of 1 Lime
13. Salt and Pepper to taste

Instructions

1. Using a mandolin, slice zucchini and squash as thin as possible
2. In a small bowl, whisk EVOO, lemon juice, lime juice, dill, mint, and salt and pepper together until combined
3. Add zucchini and squash to a shallow bowl and pour dressing over
4. Toss to coat and marinate for 30 minutes to an hour
5. Plate by making a circle by alternating the zucchini and squash
6. Add kale or arugula to middle of plate
7. Top with artichokes, cheese, and pine nuts
8. Pour a TBSP or two of the leftover dressing over the plate
9. Serve and enjoy!

By NewsforChews

Adapted from Little Door

beta

calories

566

fat

46g

protein

14g

carbs

36g

more

Adapted from Little Door

http://www.newsforchews.com/