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Zucchini Carpaccio With Arugula, Walnuts and Parmesan

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“A light salad, incorporating raw zucchini, crisp arugula, bright lemon, toasted walnuts and parmesan.”
READY IN:
15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss first four ingredients in a large bowl, trimming spiralized zucchini ribbons to shorter, managable strands, if necessary.
  2. Whisk olive oil, lemon juice, mustard, zest, head of roasted garlic and agave in a small bowl to create dressing. Taste dressing and adjust seasons for sweet/savory. Toss with salad (you may not need all of the dressing).
  3. Season with salt and pepper to taste.
  4. Top with toasted walnuts and extra parmesan.

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