Zucchini Ribbon and Grapefruit Salad
Zucchini Ribbon and Grapefruit Salad
Olivelle
4
10 minutes
10 minutes
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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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!