Name: Zucchini Ribbon Salad with Arugula and Pine Nuts
Ingredients: 2 Zucchinis; Salt and pepper; 1-2 oz Tantillo California Extra Virgin Olive Oil; Sea Salt and Pepper; 4 oz baby arugula; 1/4 cup toasted pine nuts; Shaved Parmesan as desired; Red pepper flakes to taste; 1 pinch cumin; 1 lemon, juiced; 1 oz Tantillo California Extra Virgin Olive Oil

Rating

2 Zucchinis

Salt and pepper

1-2 oz Tantillo California Extra Virgin Olive Oil

Sea Salt and Pepper

4 oz baby arugula

1/4 cup toasted pine nuts

Shaved Parmesan as desired

Red pepper flakes to taste

Dressing:

1 pinch cumin

1 lemon, juiced

1 oz Tantillo California Extra Virgin Olive Oil

Using a vegetable peeler, peel the zucchini into thin strips and brush with Tantillo California Extra Virgin Olive Oil, salt and pepper.

Sauté on low- medium heat for a few minutes and set aside to cool.

In a bowl, whisk dressing ingredients together to a smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan.

Plate the arugula salad, with zucchini ribbons on top and serve. Buon Appetito!

Ingredients