Tart and refreshing, with a hearty crunch from the toasted pepitas (pumpkin seeds), this salad is about as healthy as a salad can be. The goat cheese is optional, to make it vegan-friendly as well. You see, I received a giant bunch of curly kale in my CSA (community-supported agriculture) box and needed to find something to do with it using supplies already at hand. Mark Bittman’s How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food came to my rescue, sparking this idea. I wandered a bit from the original recipe – for example, it calls for poppy seeds but I substituted pepitas because, well, that’s what I had, plus poppy seeds always get stuck in one’s teeth, don’t they. Humph. Continue reading
Here’s a snappy, crisp, and refreshing summer salad which can become a main course with the optional addition of some protein (I used sliced hard-cooked eggs, but you could use whatever you like, such as sliced grilled chicken or shrimp, or even marinated, grilled tofu).
I used a spiralizer to make the “zoodles” (zucchini noodles), but you can also use a vegetable peeler to make long, fettucine-like ribbons of zucchini. Once you get started with zoodles, it’s kind of hard to stop. You’ll think of all kinds of dressings and toppings and sauces to put on them. This is the time of year when zucchini is abundant, so knock yourself out!
Confession: I wasn’t even sure if I liked zucchini due to a watery experience with cooked zucchini in my childhood, but prepared raw this way, it’s crisp and fresh-tasting. Continue reading