Zucchini Carpaccio

• 4 young zucchini (about 6" each)
• 14 small head finely shredded iceberg lettuce
• 14 cup coarsely chopped spearmint, leaves
• 14 cup oil
• 3 tablespoons fresh lemon juice
• salt & freshly ground black pepper

1. Split the zucchinis lengthwise, then cut crosswise into 1/8" slices.
2. Place in bowl.
3. Add lettuce and chopped mint.
4. Combine well.
5. Whisk oil, lemon juice, salt and pepper well.
6. Pour over veggies.
7. Mix.
8. Can be eaten right away or chilled about 1/2 hour.

zucchini, spearmint, oil, lemon juice, salt

Taken from www.food.com/recipe/zucchini-carpaccio-120853 (may not work)