Zucchini Ribbon and Grapefruit Salad

Name: ZUCCHINI RIBBON AND GRAPEFRUIT SALAD
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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; 1/2 cup Pumpkin Seeds, toasted; 1/2 cup Feta Cheese, crumbled

ZUCCHINI RIBBON AND GRAPEFRUIT SALAD

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Author:

Olivelle

Fresh and flavorful! This delicious recipe combines savory veggies, tangy citrus, and crunchy seeds for a refreshing spring salad.

Image of ZUCCHINI RIBBON AND GRAPEFRUIT 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
1/2 cup Pumpkin Seeds, toasted
1/2 cup Feta Cheese, crumbled

View Cart (0) Checkout

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!