Zucchini & Grapefruit Salad


Fresh and flavorful! This delicious recipe combines savory veggies, tangy citrus, and creamy nuts and cheese in perfect harmony. Perfect for hot summer days. Make it a meal by adding grilled chicken or shrimp.


Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes

Yield: 4-6 servings



- 2 Tbsp Barrel Aged White Balsamic Vinegar

- 1 tsp Whole Grain Mustard

- 5 Tbsp Olive Oil (Basil Genovese or Tuscan Herb), divided

- Sea Salt (Lime Fresco or Sel Gris), 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 grapefruit 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 the remaining 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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