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Crunchy Zucchini Salad With Citrus Dressing



Crunchy, smokey, citrusy, sweet and savoury- all in one. This gourmet, yet super easy, salad is guaranteed to make your guests ooo and ahhh! As pretty as it is delicious, it is a perfect entertaining side dish. The elements in the salad can stand up to sitting on a serving table for a little bit without loosing their vibrant colours or textures.


Awesome served as a salad- but- if you really want to think outside the box- use the radicchio leaves as a "bowl!" Place the other ingredients inside, spoon over the dressing and voila' you have an amazing (no waste/ no dishes) finger food! Want a vegan option? leave the cheese off and add a more sunflower seeds and dried berries.


*Pro Tip*- use a repurposed empty jar to mix your salad dressing- place the ingredients in, shake vigorously. Emulsifying your dressing has never been so easy.



What You Need:

  • 120 ml olive oil

  • ½ cup sunflower seeds

  • 3 zucchini, thinly sliced into ribbons

  • 1 radicchio

  • ½ small red onion, thinly sliced

  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped

  • 50 gm hard cheese such as Pecorino Romano, Manchego, Gran Pradano finely shaved

  • 1/2 cup dried cranberries (or other dried fruit of choice)

  • Juice of ½ lemon (lime works also works well)

  • 1-2 cloves garlic, pressed

  • Salt and pepper to taste


What To Do:

  1. Heat 1 tbsp extra-virgin olive oil in a frying pan over medium-high heat and lightly toast sunflower seeds until crisp and golden brown (1-2 minutes). Set aside to cool.

  2. Toss zucchini, radicchio, onion, parsley, cheese, cranberries and toasted sunflower seeds in a bowl to combine.

  3. Whisk lemon juice, garlic and remaining olive oil in a bowl to emulsify and season to taste. Toss dressing with zucchini salad and serve.



Adapted from Gourmet Traveller


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