5 from 3 votes
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.
Prep Time
10 mins
Total Time
10 mins
Servings:
2
Calories:
280 kcal
Course:
Salad
Cuisine:
Vegetarian
Ingredients
- 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
- 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.
Cup of Yum
Nutrition Information
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: 2 Serving
Amount Per Serving
Calories 280
% 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.