Giangi's Kitchen

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Zucchini salad with avocado, and pepita parsley gremolata is a refreshing salad that can be a meal of its own.

You can do magic with an everyday vegetable peeler.  In this instance of this recipe, you can turn a simple zucchini into beautiful ribbons. Those ribbons are coated with creamy lemon parsley dressing with a hint of jalapeno.

Furthermore, by adding to it sweet pepitas chopped with parsley and lime zest,  this impressive dish is refreshing, and full of flavor.

For a dramatic presentation, plate it as a pasta dish with layers of gremolata and cheese.  Rather an impressive presentation for your family and guests. Furthermore, a perfect dish to bring to a potluck anytime.

Want more heat? Add some of the seeds of the jalapeno to the dressing.

What is Pepita?

Pepitas are pumpkin seeds that are harvested from specific hull-less pumpkin varieties also known as Styrian or Oil Seed pumpkins.

A great source of healthy fats and fatty acids, consequently, those seeds make for a healthy snack.

The pepita seeds are flat and oval in shape with a white husk and are light green in color after the husk is removed.

Pepitas come from the Spanish which means “little seeds of squash”.

What is Gremolata?

Gremolata is a green sauce made primarily of parsley, lemon, and garlic. Rather easy to prepare, hence uplifting numerous varieties of dishes. Of course, you can interchange the parsley with cilantro if you wish. Different tastes and cilantro are more suited for southwest cooking.

Gremolata is typically used over meats such as Osso Buco, or with green beans.

TIPS

• If you do not have agave syrup on hand, honey will be the perfect substitute.
• When returning the pepitas with the agave to the stove, first of all, make sure they do not burn. Secondly, make sure you do not burn. They will be sticky as well.
• You can replace the parchment with a Silpat. Although a bit easier to separate the candied pepitas when you are ready to chop them.
• Lemon can replace the lime, same fantastic taste.
• Add some of the seeds of the jalapeno if you like the heat.
• Use all the same size zucchini for a more uniform dish. However, the smaller the zucchini, the tastier. At least in my book.
• Ricotta Salata is my choice with this salad. It gives a great balance flavor against the sweetness of the pepitas. However, any sheep milk cheese such as Manchego would be a great replacement.

Suggested dishes that will go well with this recipe:

Stuffed Zucchini
Veal chop with Lemon, Sage, and Mascarpone
Jalapeno Orange Glazed Scallops with Beurre Blanc
Fettuccine with Zucchini and Onions

Enjoy this wonderful salad!