Ljupka Peev Naturopath, Nutrition, Herbal Medicine for women's health and fertility.

Zucchini & Fennel Carpaccio with Mint

A bright & colourful salad that is extremely easy to prepare & absolutely delicious.

Preparation time:  15 minutes
Cooking time: None
Serves: 4
  • Mandoline (for thinly slicing vegetables)
  • Grater
  • Chopping board & knife
  • Salad bowl
  • Jug or bowl
  • Mixing spoon



  • 500g green zucchini, thinly sliced into rounds or strips
  • 500g yellow zucchini, thinly sliced into rounds or strips
  • 1 large fennel bulb, thinly sliced
  • 100ml cold-pressed, extra virgin olive oil
  • 1 lemon, finely grated rind & juice
  • ¼ cup mint leaves, finely chopped
  • 100g shaved parmesan or pecorino cheese
  • salt & pepper




Mix together the zucchini and fennel in a bowl.


Combine the oil, lemon juice and rind, mint, and salt and pepper to taste. Pour mixture over zucchini and fennel. Leave aside for 10 minutes or more.


Before serving, add the cheese and mix to combine.

Serve as a side to grilled fish, chicken or meat


Gluten Free, Recipes, Vegetarian
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