Zucchini Carpaccio With Arugula, Walnuts and Parmesan

Name: Zucchini Carpaccio With Arugula, Walnuts and Parmesan
Prep time: 15 min
Total time: 15 min
Yield: 10 serving(s)
Ingredients: 2 large zucchini, spiralized into ribbons; 7 ounces arugula; 1/2 cup shredded parmesan cheese; 2 tablespoons lemon zest, from two lemons; 1/2 cup extra virgin olive oil; 1/4 cup lemon juice, from two lemons; 1 head roasted garlic; 2 teaspoons Dijon mustard; 1/2 tablespoon Agave; salt; pepper; 1/2 cup walnuts, toasted

Submitted by likethebird

"A light salad, incorporating raw zucchini, crisp arugula, bright lemon, toasted walnuts and parmesan."

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Ready In:: 15mins
Ingredients:: 12
Serves:: 10

ingredients

2 large zucchini, spiralized into ribbons
7 ounces arugula
¹⁄₂ cup shredded parmesan cheese
2 tablespoons lemon zest, from two lemons
¹⁄₂ cup extra virgin olive oil
¹⁄₄ cup lemon juice, from two lemons
1 head roasted garlic
2 teaspoons Dijon mustard
¹⁄₂ tablespoon Agave
salt
pepper
¹⁄₂ cup walnuts, toasted

directions

Toss first four ingredients in a large bowl, trimming spiralized zucchini ribbons to shorter, managable strands, if necessary.
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).
Season with salt and pepper to taste.
Top with toasted walnuts and extra parmesan.