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!

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