Zucchini Ribbon Salad with Jalapeño and Shallots
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
Course:
Salad
Cuisine:
American
Keyword:
zucchini, salad, shallots
Servings: 4 people
Ingredients
- 3 large zucchini peeled and ends trimmed
- 1 medium shallot diced
- 1 small jalapeño thinly sliced
- 1 handful fresh parsley finely chopped
- 3 Tbsp. pumpkin seeds
- 1 large lime juiced
- 2 Tbsp. extra-virgin olive oil
- 1/4 tsp. ground cumin
- 1/4 tsp. fennel seeds
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- pinch cayenne pepper
Instructions
-
Lay the strips of zucchini on a flat surface such as a cutting board. Use your hands to roll each strip one at a time (lengthwise) to make a cylinder or oval shape. On a serving plate, arrange the zucchini in the prepared small rolled up shapes. Add the shallot, jalapeño, parsley and pumpkin seeds.
-
In a small bowl, combine the remaining ingredients and mix well to combine. Drizzle over the zucchini salad and serve. Season to taste with more sea salt and pepper, if desired.
-
Store leftovers for up to 3 days in the refrigerator.