Zucchini Ribbon And Grapefruit Salad
Zucchini Ribbon And Grapefruit Salad
Olivelle
4
10 minutes
10 minutes
Salads
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 Basil Genovese 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
- ½ cup Pumpkin Seeds, toasted
- ½ cup Feta Cheese, crumbled
Directions
- DirectionsCreate 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
- Using a vegetable peeler or mandolin, cut the zucchini into ribbons. Toss the ribbons with the remaining 2 tablespoons olive oil and sea salt.
- Grill or sauté the zucchini slices over medium-high until crisp-tender.
- Transfer the hot zucchini to a large serving platter along with the spinach and arugula. Drizzle the vegetables with enough dressing to taste.
- Garnish salad with grapefruit, toasted pumpkin seeds, and feta cheese. Enjoy!
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