Zucchini Carpaccio with White Beans, Basil & Pine Nuts | Clean Green Salads - Clean Eating Magazine

Zucchini Carpaccio with White Beans, Basil & Pine Nuts

Don’t be fooled by the simple ingredients list in this salad – it has big flavor from crunchy pine nuts and fragrant fresh basil. A mandoline helps slice the zucchini as thin as possible, but you can also use a knife if you prefer. For added color, try adding cherry tomatoes if you have some on hand.

Raw zucchini salad recipe

Raw zucchini salad recipe

Find more zucchini recipes here!

  • Duration
  • Prep Time
  • 6Servings


  • 4 small zucchini (or a combination 
of zucchini and summer squash), sliced 1/8 inch thick lengthwise 
(NOTE: This is easy to do with a mandoline, but you can also use a very sharp knife or a vegetable peeler.)
  • 1 1/2 cups cooked white beans 
(such as cannellini or great northern) or 1 15-oz BPA-free can, drained 
and rinsed
  • 1/4 cup unsalted pine nuts, toasted
  • 4 small green onions, thinly sliced
  • 2 tbsp chiffonade-cut fresh basil 
(TIP: Stack leaves, then gently roll 
and slice finely.)
  • 3- to 4-oz block Pecorino-Romano or Parmesan cheese, shaved with a vegetable peeler
  • 1/2 lemon
  • 3 tbsp extra-virgin olive oil
  • Sea salt and ground black pepper, 
to taste (or red pepper)


  1. Layer zucchini slices on a platter or in a bowl. Top with beans, pine nuts, onions, basil and cheese.
  2. Squeeze lemon over the platter. Drizzle with oil and season with salt and pepper.

Nutrition Information

  • Serving Size: 1/6 of salad
  • Calories: 244
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 17 mg
  • Fat Content: 16 g
  • Fiber Content: 4 g
  • Protein Content: 12 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 287 mg
  • Sugar Content: 2.5 g