Zucchini Carpaccio
Prep: 15 min
Cook: 0 min
Servings: 4
Find out why this light and tangy salad is a favourite among the LiveLighter team!


  • 1 kg green and yellow baby zucchini, sliced into thin rounds (cutting on the diagonal)
  • 3 tbs olive oil
  • 2 lemons, zested and juiced
  • 1 tbs wholegrain mustard
  • pepper
  • 100 g flaked almonds, lightly toasted
  • 1 bunch mint leaves, torn


  1. Place the yellow and green zucchini in a bowl.
  2. Combine the oil, lemon juice, lemon zest, mustard and pepper in a small bowl. Mix well to make the dressing.
  3. Toss the dressing gently through the zucchini, ensuring it coats all the slices. Leave to marinate for 10 minutes.
  4. When ready to serve, spread the zucchini slices and their dressing across a platter. Scatter with almonds, mint and freshly ground pepper. Serve immediately.


Submitted by Pip Laufmann of City Beach

Variation: Substitute the baby zucchini for normal zucchini, cut thinly. For extra crunch, use slivered instead of flaked almonds.
Serving Suggestion: Serve with grilled scallops.

Healthy tip!

Choose plain water or soda water in place of a sugary drink.

Nutrition Information

per serving per 100g
Energy 1310 kJ 441 kJ
313 Cal 105 Cal
Protein 7.4 g 2.5 g
Fat, total 28.4 g 9.6 g
— saturated 3 g 1 g
Carbohydrate 5.3 g 1.8 g
— sugars 5.2 g 1.8 g
Sodium 43.9 mg 14.8 mg
Fibre 5.8 g 2 g

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Comments (2)

  • Avatar

    Posted on: 10 Jul 19

  • Avatar

    We love the fresh tangy flavour of this to serve with a BBQ!
    Mias Mum
    Posted on: 26 Feb 14

Rating (1 ratings)