My garden is overflowing right now with all kinds of produce. So can you blame me that I am shaving zucchini and summer squash?
This raw salad is an incredible mix of sweet, savory and spicy all at once, and I give it a southwest kick by adding pepper rings and a spicy coating to the pecans. And so little cooking to heat up your kitchen!
Just make the vinaigrette with southwest favorites: jalapenos and cilantro; then, toss with shaved squash and pecans.
Summer squashes are packed with nutrients and I have grown to love them raw just as much as cooked.
Happy Meatless Monday, Everyone!
Blend in blender the following:
One jalapeno, diced
1/4 cup olive oil or avocado oil
1/4 cup red wine vinegar
1 teaspoon mustard
1 teaspoon honey (or more to taste)
1 teaspoon cayenne pepper sauce (I like Franks’)
1/2 cup died cilantro
Salt and pepper to taste
For spiced pecans: Add 1 cup diced pecans and to a skillet with 1 tablespoon unsalted butter. Heat over medium high heat for about 3 minutes, stirring constantly. Add in about 1 tablespoon of your favorite spice rub. ( used Bobby Flay’s 16-spice rub.)