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.

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

Yield: 4-6 servings

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Ingredients:

• 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

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Instructions:

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!