Citrus And Zucchini Ribbon Salad - from “Plant-Based Recipes” • Mike & Mike's • Organics | Fresh Imports

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Citrus And Zucchini Ribbon Salad – from “Plant-Based Recipes”

Lunch Gluten Free Vegan Dairy Free

Servings: 2

This salad, made with light, crunchy zucchini ribbons and tangy citrus, is a refreshing choice either for a light lunch or as a healthy side dish for dinner. This mouth-watering salad with a touch of sweetness is sure to be a hit.

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INGREDIENTS

	INGREDIENTS FOR THE SALAD
2	zucchini
1	avocado (cubed)
1	orange (segmented)
1	grapefruit (segmented)
1/4	radicchio (roughly cut)
1	cup baby spinach
2	tbsp sunflower seeds
2	tbsp pumpkin seeds
	Sea salt (to taste)
	Black pepper (to taste)
	INGREDIENTS FOR THE DRESSING
1⁄2	clove garlic (chopped)
1	tbsp shallot (chopped)
1	tbsp maple syrup
1/4	cup lemon juice
1/2	cup extra virgin olive oil
	Sea salt (to taste)
	Black pepper (to taste)

INSTRUCTIONS

For the salad: Using a vegetable peeler, peel zucchini into “ribbon”-like strands and place into mixing bowl. Add avocado, orange, grapefruit, radicchio, baby spinach, sea salt and pepper. Mix thoroughly.
For the dressing: In a small mixing bowl add garlic, shallots, maple syrup, lemon juice, salt and pepper. While whisking, slowly stream in olive oil to emulsify.
Add dressing to salad and mix until evenly coated. Split salad evenly onto 2 at plates. Sprinkle half of the sunFLower seeds and half of the pumpkin seeds onto each plate. Enjoy!

Citrus And Zucchini Ribbon Salad – from “Plant-Based Recipes”

INGREDIENTS

INSTRUCTIONS

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