A few months back I was assisting one of my favorite caterers in NYC. Their food is health forward combining the methods of all organic, low gluten and even vegan options. While prepping for a large event I was tasked to make a delicious salad. I got to use my new kitchen tool obsession, a vegetable spiralizer. This amazing machine takes your fresh produce and can ribbon, slice and grate! I took yellow and green squash and ribboned them through the machine. Not only does this make the veggies beautiful but it is a great way to get them into your diet. I went home a bought one immediately. I have been playing with different salad variations and have found this to be one of my favorite ones to make during these lush summer days. Fresh, healthy and delicious, this is a must for this time of year! If you don't have a spiralizer, thinly slicing your squash works great too.
1 yellow squash
1 green zucchini
1/4 head of red cabbage thinly slices
2 cups of arugula
1 grapefruit segmented
3 scallions thinly sliced
1/2 cup of toasted pepitas
Sliced the squashes through the spiralizer. I recommend cutting the strips into 1/2 long pieces so they are not too long when you go to eat them. Place them on a serving platter and top with cabbage, grapefruit, scallions and pepitas. I chose to use an herb vinaigrette to top the salad.
Herb Vinaigrette;
1/4 cup of fresh dill
1/4 cup of fresh parsley
1/4 cup of extra virgin olive oil
1 garlic clove
The juice of one lemon
1 tsp of salt
Fresh cracked pepper
Combine all ingredients except the olive oil into a food processor. Turn the processor on and stream in olive oil while you puree the ingredients. You can add more salt and pepper to taste. Serve the dressing on the side of the salad.
