Melon and Zucchini Carpaccio Salad

User Reviews

5

3 reviews
Excellent
  • Prep Time

    10 mins

  • Total Time

    10 mins

  • Servings

    2

  • Calories

    280 kcal

  • Course

    Salad

  • Cuisine

    Vegetarian

Melon and Zucchini Carpaccio Salad

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

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

Instructions

  1. 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.
  2. Remove all the cantaloupe seeds and peel, then with the help of a peeler cut into thin slices.
  3. 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 Information

Show Details
Calories 280kcal (14%) Carbohydrates 7g (2%) Protein 15g (30%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Cholesterol 88mg (29%) Sodium 1139mg (47%) Potassium 318mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 623IU (12%) Vitamin C 18mg (20%) Calcium 505mg (51%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 280 kcal

% Daily Value*

Calories 280kcal 14%
Carbohydrates 7g 2%
Protein 15g 30%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 88mg 29%
Sodium 1139mg 47%
Potassium 318mg 7%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 623IU 12%
Vitamin C 18mg 20%
Calcium 505mg 51%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5

3 reviews
Excellent

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