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Plant-Based

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.

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Servings
6
Prep Time
30 min
Duration
30 min

Ingredients

  • 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)

Preparation

  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g