Zucchini Ribbon Salad With Tangerine Vinaigrette

October 21, 2016


  • 2 Tbsp Tangerine Balsamic
  • 1 tsp Whole Grain Mustard
  • 5 Tbsp olive oil (Basil or Tuscan Herb) divided
  • Sea Salt (Lime Fresco or Murray River) to taste
  • Fresh Ground Black Pepper to taste
  • 1 Zucchini
  • 1 cup Spinach
  • 1 cup Arugula
  • 1 Grapefruit peeled and sectioned
  • 1/2 cup Shelled Pumpkin Seeds toasted
  • 1/2 cup Feta Cheese crumbled


  1. Create the dressing by whisking together the tangerine 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 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!