Zucchini Mango Salad with Lemon Vinaigrette
The perfect salad to elevate your next BBQ or dinner party. A fresh balance of flavors and textures, perfect for summer. With creamy goat cheese, crunchy sunflower seeds, and a bright lemon vinaigrette, it's a unique addition to any meal.
Ingredients
- 2 small zucchinis
- 1 small mango peeled, large dice
- 1/4 cup sunflower seeds roasted and salted
- 1-2 Tbsp mint thinly sliced
- 1/2 cup goat cheese crumbled
Lemon Vinaigrette
- 1 tsp Dijon mustard
- 1 lemon, juiced
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 tsp salt
Instructions
- Rinse zucchini. Cut zucchini in half, crosswise so the ribbons will be about 3 inches long. Then use a vegetable peeler to firmly press down and shave slices, or use a mandoline for slicing. Place zucchini ribbons on the serving platter or bowl.
- Top the zucchini ribbons, with diced mango, sunflower seeds, goat cheese and mint.
- Combine all the vinaigrette ingredients in a small jar and shake well. Drizzle the dressing over the whole salad before serving.
Notes
NOTE: Leave the stem and base on the zucchini to help grip while slicing with the vegetable peeler. A portion of the zucchini will be leftover and unable to be sliced.