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.
Pepitas are pumpkin seeds harvested from specific hull-less pumpkin varieties also known as Styrian or Oil Seed pumpkins.
A great source of healthy fats and fatty acids, those seeds make for a healthy snack.
The pepita seeds are flat and oval with a white husk and are light green after the husk is removed.
Pepitas come from the Spanish, which means "little seeds of squash".
Gremolata is a green sauce made primarily of parsley, lemon, and garlic. Relatively easy to prepare, hence numerous uplifting varieties of dishes.
Of course, you can interchange 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.
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