Blackened Zucchini Salad
Ingredients
A note about gluten: When made with gluten-free mustard, this recipe is gluten free.
3 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1 cup
matchstick-cut red and yellow bell peppers
1 cup
matchstick-cut carrots
1 tbsp.
blackened seasoning, such as Plump Chef Blackening Shake (or use our recipe for Blackened Seasoning)
1 pkg.
Kowalski's Zucchini Spaghetti (from the Produce Department), roughly chopped
1 clove
garlic, minced
2 tbsp.
rice vinegar
2 tsp.
Dijon mustard
1 tsp.
Kowalski's Pure Honey
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
¼ cup
thinly sliced red onion, cut into half-moon shapes
Directions
- In a large skillet over medium-high heat, heat 1 tbsp. oil until shimmering.
- Add peppers, carrots and seasoning; cook, stirring frequently, for 1 min.
- Add zucchini and garlic; cook and stir just 30 sec. more.
- Remove veggies from pan; chill completely in the refrigerator for 2 hrs. to overnight.
- Just before serving, make dressing: In a small mixing bowl, whisk together vinegar, mustard, honey, salt and pepper. Slowly drizzle in remaining oil, whisking to emulsify.
- In a large mixing bowl, toss cooled veggies, onion and dressing.
Tasty Tip:
- The lightning-quick sauté on the veggies softens them slightly, but it's most important for bringing out the flavor of the seasoning.
