Zucchini Ribbon Salad With Grapefruit Vinaigrette


2 Tbsp Barrel Aged White Balsamic

1 tsp Whole Grain Mustard

5 Tbsp olive oil (Basil or Tuscan Herb) divided

Lime Fresco Sea Salt, to taste

Fresh Ground Black Pepper to taste

1 Zucchini

1 cup Spinach

1 cup Arugula

1 Grapefruit peeled and sectioned

1/2 cup Shelled Pumpkin Seeds toasted

1/2 cup Feta Cheese crumbled


  1. Create the dressing by whisking together the vinegar and mustard. While whisking, slowly drizzle in 3 tablespoons of the olive oil. Season to taste with sea salt and fresh ground black pepper. Set aside.

  2. Using a vegetable peeler or mandolin, cut the zucchini into ribbons. Toss the ribbons with 2 tablespoons olive oil and sea salt.

  3. Grill or sauté the zucchini slices over medium-high until crisp-tender

  4. Transfer the hot zucchini to a large serving platter along with the spinach and arugula. Drizzle the vegetables with enough dressing to taste.

  5. Garnish salad with grapefruit, toasted pumpkin seeds, and feta cheese. Enjoy!