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melon and zucchini vegetarian carpaccio - recipe www.thepetitecook.com

Melon and Zucchini Carpaccio Salad

Course: Salad, Starter
Cuisine: Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 280kcal
Enjoy the vibrant sweet & savory combination of cantaloupe melon, zucchini, Greek feta and baby mint leaves with this is easy yet impressive melon & zucchini carpaccio.
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Ingredients

  • 1 zucchini
  • ½ cantaloupe melon
  • 7 oz Greek feta cheese crumbled
  • handful of fresh baby mint leaves
  • 1 tablespoon extra-virgin olive oil
  • salt and pepper to taste

Instructions

  • Slice the zucchini lengthwise with the help of a peeler. You can choose to remove the seeds or keep them according to your taste. Arrange on a plate and set aside.
  • Remove all the cantaloupe seeds and peel, then with the help of a peeler cut into thin slices.
  • Divide the melon and zucchini slices in two serving plates, and decorate with crumbled feta, baby mint leaves, and a glug of Extra-virgin olive oil. Season with freshly cracked sea salt and pepper and serve immediately.

Nutrition

Calories: 280kcal | Carbohydrates: 7g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 1139mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 623IU | Vitamin C: 18mg | Calcium: 505mg | Iron: 1mg