Zucchini Salad with Avocado, Pepita Parsley Gremolata

Name: Zucchini Salad with Avocado, Pepita Parsley Gremolata
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 people
Ingredients: 1 Jalapeño; 2 scallions; 1 garlic clove; ½ cup avocado; 3 tablespoons lemon juice; ½ teaspoon sea salt; ⅛ teaspoon black pepper; 1 tablespoon olive oil; ¼ cup water; 2 tablespoons agave nectar; ¼ teaspoon sea salt; ⅓ cup Pepitas; 1 tablespoon parsley; 1 teaspoon lime zest; 2 zucchinis; 2 ounces ricotta salata; salt and pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
6 people
Calories
114 kcal
Course
Side Dish, Salad
Cuisine
International

Zucchini Salad with Avocado, Pepita Parsley Gremolata

Yvette Baldwin

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Zucchini salad with avocado, and pepita parsley gremolata is a refreshing salad that can be a meal of its own.

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Ingredients

Servings

FOR THE DRESSING

1 Jalapeño seeded, and coarsely chopped
2 scallions white part only chopped
1 garlic clove chopped
½ cup avocado
3 tablespoons lemon juice freshly squeezed
½ teaspoon sea salt
⅛ teaspoon black pepper
1 tablespoon olive oil
¼ cup water

FOR THE GREMOLATA

2 tablespoons agave nectar
¼ teaspoon sea salt
⅓ cup Pepitas
1 tablespoon parsley packed
1 teaspoon lime zest

FOR THE SALAD

2 zucchinis washed, ends trimmed, peeled into wide thin ribbons
2 ounces ricotta salata
salt and pepper

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Instructions

DRESSING

In a small food processor, finely chop the jalapeno, scallions, and garlic. Scrape down the side of the bowl as needed. Add the avocado, lime juice, salt, pepper, olive oil, and ¼ cup water, and blend until smooth and creamy. Add more lemon juice if the mixture is too thick.

GREMOLATA

In a medium bowl combine the agave nectar and the salt. Over medium-low heat, heat a medium skillet. Add the pepitas and toast stirring frequently as not to burn. Once golden brown and some start to brown in spots, 4 to 5 minutes, remove from the heat and transfer them to the agave salt mixture. Toss to coat working quickly.
Return the pepitas to the skillet, use a spatula to remove them from the sides of the bowl as they will stick to it. Toast again until just starting to brown, about 40 seconds. Spread on a parchment-lined baking sheet and let cool completely.
Once cooled remove them from the parchment with the back of a knife and place them on a cutting board. Coarsely chop the pepitas and gather them in a mound in the center of the board. Sprinkle the parsley and lime zest over the top and continue chopping. It will be sticky, continue chopping and breaking the pepitas into a fine coarsen mixture.

SALAD

Place the zucchini ribbons in a large bowl and combine with about 6 to 8 tablespoons of the dressing, adding them a little at a time. Use your hands to separate the ribbons and evenly coat the ribbons. Add 1 tablespoon of the gremolata and freshly grated ricotta Salata over the top of the zucchini. Toss the ribbons again to evenly coat. Season with salt and pepper and add more dressing if desired.
Using thongs transfer to a shallow serving dish the zucchini ribbons. Layer over it more gremolata and cheese. Repeat a couple more layers of zucchini, gremolata, and cheese, making sure you have some left for the top layer. Serve immediately.

Nutrition Information

Show Details

Calories 114kcal (6%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 5mg (2%) Sodium 307mg (13%) Potassium 296mg (8%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 288IU (6%) Vitamin C 18mg (20%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 114 kcal

% Daily Value*

Calories	114kcal	6%
Carbohydrates	10g	3%
Protein	3g	6%
Fat	7g	11%
Saturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	5mg	2%
Sodium	307mg	13%
Potassium	296mg	6%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	288IU	6%
Vitamin C	18mg	20%
Calcium	39mg	4%
Iron	1mg	6%