Zucchini Ribbon and Grapefruit Salad
Zucchini Ribbon and Grapefruit Salad
Light, bright, and bursting with fresh flavor! Delicate zucchini ribbons mingle with juicy grapefruit and crunchy seeds for a salad that’s as refreshing as it is beautiful. A perfect balance of savory, tangy, and crisp. Say hello to spring on a plate!
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Servings
- 4
- Category
Ingredients
- 2 Tbsp Meyer Lemon White Barrel Aged Balsamic
- 1 tsp Whole Grain Mustard
- 5 Tbsp Basil Genovese Infused Olive Oil
- Lime Fresco Infused 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
- 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
- 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!