ZUCCHINI RIBBON AND GRAPEFRUIT SALAD
ZUCCHINI RIBBON AND GRAPEFRUIT SALAD
The Hen House
4
10 minutes
10 minutes
ZUCCHINI RIBBON AND GRAPEFRUIT SALAD
Fresh and flavorful! This delicious recipe combines savory veggies, tangy citrus, and crunchy seeds for a refreshing spring salad.
Ingredients
- · 2 Tbsp Meyer Lemon White Balsamic Vinegar
- · 1 tsp Whole Grain Mustard
- · 5 Tbsp Wild Rosemary Infused Olive Oil
- · Lime Fresco Sea Salt, to taste
- · Fresh Ground Pepper, to taste
- · 1 Zucchini
- · 1 cup Spinach
- · 1 cup Arugala
- · 1 Grapefruit, supremed
- · 1/2 cup Pumpkin Seeds, toasted
- · 1/2 cup Feta Cheese, crumbled
Directions
- 1. Create the dressing by whisking together the vinegar and mustard. While whisking, slowly drizzle in 3 tablespoons of the olive oil. Season to taste with sea salt and fresh ground black pepper. Set aside
- 2. Using a vegetable peeler or mandolin, cut the zucchini into ribbons. Toss the ribbons with the remaining 2 tablespoons olive oil and sea salt.
- 3. Grill or sauté the zucchini slices over medium-high until crisp-tender.
- 4. Transfer the hot zucchini to a large serving platter along with the spinach and arugula. Drizzle the vegetables with enough dressing to taste.
- 5. Garnish salad with grapefruit, toasted pumpkin seeds, and feta cheese. Enjoy!