Crunchy Zucchini Salad With Citrus Dressing

Awesome served as a salad – but – if you really want to think outside the box- use the radicchio leaves as a “bowl!” Place the other ingredients inside, spoon over the dressing and voila’ you have an amazing (no waste/ no dishes) finger food! Want a vegan option? leave the cheese off and add a more sunflower seeds and dried berries.

Pro Tip – use a repurposed empty jar to mix your salad dressing- place the ingredients in, shake vigorously. Emulsifying your dressing has never been so easy.

What You Need:

• 120 ml olive oil
• ½ cup sunflower seeds
• 3 zucchini, thinly sliced into ribbons
• 1 radicchio
• ½ small red onion, thinly sliced
• ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
• 50 gm hard cheese such as Pecorino Romano, Manchego, Gran Pradano finely shaved
• 1/2 cup dried cranberries (or other dried fruit of choice)
• Juice of ½ lemon (lime works also works well)
• 1-2 cloves garlic, pressed
• Salt and pepper to taste

What To Do:

1. Heat 1 tbsp extra-virgin olive oil in a frying pan over medium-high heat and lightly toast sunflower seeds until crisp and golden brown (1-2 minutes). Set aside to cool.
2. Toss zucchini, radicchio, onion, parsley, cheese, cranberries and toasted sunflower seeds in a bowl to combine.
3. Whisk lemon juice, garlic and remaining olive oil in a bowl to emulsify and season to taste. Toss dressing with zucchini salad and serve.

Adapted from Gourmet Traveller