Zucchini Carpaccio With Arugula, Walnuts and Parmesan

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

• Ready In: 15 mins
• 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

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.