ZUCCHINI RIBBON AND GRAPEFRUIT SALAD
Basil Genovese Infused Olive Oil · Meyer Lemon White Barrel Aged Balsamic · Lime Fresco Sea Salt
Servings: 4
Prep Time: 10 mins | Cook Time: 10 mins
Light, bright, and bursting with fresh flavor! Delicate zucchini ribbons mingle with juicy grapefruit and crunchy seeds for a salad that’s as refreshing as it is beautiful. A perfect balance of savory, tangy, and crisp. Say hello to spring on a plate!
Ingredients:
2 Tbsp Meyer Lemon White Barrel Aged Balsamic — available in 100ml · 250ml · 500ml · 750ml
1 tsp Whole Grain Mustard
5 Tbsp Basil Genovese Infused Olive Oil, divided — available in 100ml · 250ml · 500ml · 750ml
Lime Fresco Sea Salt, to taste
Fresh Ground Pepper, to taste
1 Zucchini
1 cup Spinach
1 cup Arugula
1 Grapefruit, supremed
½ cup Pumpkin Seeds, toasted
½ cup Feta Cheese, crumbled
Directions:
Create the dressing by whisking together the Meyer Lemon White Barrel Aged Balsamic and mustard. While whisking, slowly drizzle in 3 Tbsp of the Basil Genovese Infused Olive Oil. Season to taste with Lime Fresco Sea Salt and fresh ground black pepper. Set aside.
Using a vegetable peeler or mandolin, cut the zucchini into ribbons. Toss the ribbons with the remaining 2 Tbsp Basil Genovese Infused Olive Oil and Lime Fresco Sea Salt.
Grill or sauté the zucchini slices over medium-high heat until crisp-tender.
Transfer the hot zucchini to a large serving platter along with the spinach and arugula. Drizzle the vegetables with enough dressing to taste.
Garnish salad with grapefruit, toasted pumpkin seeds, and feta cheese. Enjoy!
Love this recipe? This Zucchini Ribbon and Grapefruit Salad shines with Olivelle’s Basil Genovese Infused Olive Oil (available in 100ml · 250ml · 500ml · 750ml), Meyer Lemon White Barrel Aged Balsamic (available in 100ml · 250ml · 500ml · 750ml), and Lime Fresco Sea Salt. Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.