Blackened Zucchini Salad

  • 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 our recipe for Blackened Seasoning
  • 1 pkg. Minnesota Grown Zucchini Spaghetti (from the Produce Department),
        roughly chopped
  • 1 clove Minnesota Grown garlic, minced
  • 2 tbsp. rice vinegar
  • 2 tsp. Dijon mustard*
  • 1 tsp. Kowalski's Minnesota Grown Honey
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground Kowalski's Black Peppercorns
  • 1/4 cup thinly sliced red onion, cut into half-moon shapes

  • *A note about gluten: When made with gluten-free mustard, this recipe is gluten free.

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.

Good to Know: The lightning-quick sauté on the veggies softens them slightly, but it's most important for bringing out the flavor of the seasoning.

Find It!

  • Find locally made Plump Chef Seasonings in the Meat Department.

Good Foods For Good Health

Nutrition Information Per Serving:
Total Calories: 97
Total Fat: 7 g
Saturated Fat: 1 g
Sodium: 294 mg
Carbohydrates: 8 g
Fiber: 2 g
Protein: 1 g