Cucumber And Zucchini Carpaccio Salad

183 faves | 2 recommends
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Cristina Ferrare
Nutrition per serving    (USDA % daily values)
CAL
270
FAT
75%
CHOL
8%
SOD
35%

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Ingredients for 4 servings

1/4 cup extra-virgin olive oil

1 tablespoon finely chopped fresh mint

2 teaspoons finely chopped fresh dill

1 tablespoon finely chopped Italian parsley

2 zucchini, sliced paper-thin

2 cucumbers, sliced paper-thin

1/2 teaspoon kosher salt

1/2 cup feta cheese, crumbled

1/4 cup finely chopped roasted walnuts

Freshly cracked pepper

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