Cucumber and Zucchini Carpaccio

Name: Cucumber and Zucchini Carpaccio
Prep time: 10 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 cucumbers; 2 zucchinis; 3 tablespoons lime juice, for the vinaigrette; 1 clove garlic, for the vinaigrette; 2 tablespoons fresh cilantro, for the vinaigrette; 1 serrano chile, for the vinaigrette; tomato sauce, for the vinaigrette; pepper, for the vinaigrette; 1/4 cups olive oil, for the vinaigrette; 1 cup arugula, for serving; 4 tablespoons Parmesan cheese, grated, for serving; 1 tablespoon lemon zest, for serving

Sophia Rivera

Prepare a completely different healthy snack with a flavor you will love! Make this delicious and fresh Cucumber and Zucchini Carpaccio; you can pair it with a lemon and cilantro vinaigrette to enhance the flavor of the zucchini.

This is an easy recipe that can serve as the perfect snack for a keto diet. The best part is that it has very few calories; in fact, every two servings of this Cucumber and Zucchini Carpaccio has 196.4 calories, so you won't feel guilty about eating a little more.

Reviewed by Editorial Team of Kiwilimón

Published: 07-01-2019

Preparation

10 mins

Low

Using a very sharp knife, cut the cucumber and zucchini into very thin slices. Set aside. For the vinaigrette, blend the lemon juice with the garlic, cilantro, serrano pepper, salt, and pepper. While blending, slowly add the olive oil in a thin stream until emulsified. Arrange the cucumber slices on a plate alternating with the zucchini. In the center, place some arugula, Parmesan cheese, and lemon zest. Drizzle with the vinaigrette and enjoy.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

393.9

kcal

19.69%

Carbohydrate, by difference

3.7

1.23%

Protein

5.4

10.8%

Total lipid (fat)

40.7

62.62%

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100

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Provided by

Presentation

Serve the vegetables alternately on a circular plate, place some arugula and Parmesan cheese in the center, and drizzle with the vinaigrette.

Tips

If you don't like raw zucchini, you can cook it for 3 minutes in boiling salted water. Then immerse in ice water to keep them bright and stop the cooking.

Cucumber and Zucchini Carpaccio

Ingredients

Preparation

Nutritional information

Presentation

Tips

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