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 — spring on a plate!
Ingredients:
2 Tbsp Meyer Lemon White Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml
1 tsp Whole Grain Mustard
5 Tbsp Basil Genovese Infused Olive Oil — also available in 250ml, 500ml, 750ml, divided
Lime Fresco Sea Salt, to taste
Fresh Ground Pepper, to taste
1 Zucchini
1 cup Fresh Spinach
1 cup Arugula
1 Grapefruit, supremed
½ cup Pumpkin Seeds, toasted
½ cup Feta Cheese, crumbled
Directions:
Make the dressing by whisking together Meyer Lemon White Barrel Aged Balsamic and whole grain mustard. While whisking, slowly drizzle in 3 Tbsp Basil Genovese Infused Olive Oil. Season to taste with Lime Fresco Sea Salt and fresh ground pepper. Set aside.
Using a vegetable peeler or mandolin, shave the zucchini into thin ribbons. Toss with the remaining 2 Tbsp Basil Genovese Infused Olive Oil and a pinch of Lime Fresco Sea Salt.
Grill or sauté the zucchini ribbons over medium-high heat until crisp-tender.
Transfer the warm zucchini to a large serving platter along with the spinach and arugula. Drizzle with dressing to taste.
Top with grapefruit segments, toasted pumpkin seeds, and crumbled feta. Enjoy!
Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.