Description
Thin slices of tender yellow zucchini and Armenian cucumber are topped with toasted hazelnuts, shallot, and mint and dressed with fresh lemon juice and olive oil. This simple summer side dish is flavorful and refreshing and doesn’t require any cooking!
Ingredients
- 1 yellow or green zucchini
- 1 Armenian or slicing cucumber
- 1 small shallot
- 1/4 cup loosely packed mint leaves
- 1/4 cup chopped toasted hazelnuts
- 1 small lemon
- 2–3 tbsp extra virgin olive oil
- flaky sea salt, to taste
Instructions
Trim off the ends of the zucchini and cucumber and discard or compost them. Using a mandolin or a vegetable peeler, thinly slice both the zucchini and the cucumber. Set these aside for now.
Peel the shallot, then thinly slice it using a knife. If your mint leaves are small, you can leave them whole. If they are larger, gently tear them into smaller pieces with your fingers.
On a large serving platter or 3-4 smaller plates, arrange the cucumber and zucchini slices in an alternating pattern. Scatter the sliced shallot evenly across the surface followed by the torn mint leaves and the chopped toasted hazelnuts. Cut the lemon in half, then squeeze some of the juice over the carpaccio. Drizzle it with the olive oil, then season with the flaky sea salt.
Serve and enjoy immediately!
Notes
- This recipe is best enjoyed right after it’s made. If you’d like to make it ahead of time, I would recommend keeping all of the components separate until you’d like to eat it.
- Prep Time: 15 minutes
- Category: side