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Zucchini and Goat Cheese Salad with Honey Vinaigrette

January 28, 2010

Another recipe from Puerta Azul, this a great salad to accompany taco, tostadas, and the like, when you need a little

Zucchini Salad

veg and don’t want heavy rice and beans.  Be sure you use small zucchini so they’re tender and not seedy, and don’t skimp on the pepitas, which add such great crunch and nuttiness.  Serves 4.


1/4 c honey

2-3 T balsamic vinegar

1 T (heaping) Dijon mustard

1/3-1/2 c olive oil

1 bag spinach

1/2 small red onion, cut in half and thinkly sliced

1/2 c pepitas (small green pumpkin seeds), toasted

1/2 chayote, julienne

1 small zucchini, sliced into thin rounds

2 red tomatoes, cut into thin wedges

4 oz log crumbled goat cheese


For the vinaigrette: whisk together the honey, vinegar and mustard.  Slowly drizzle in the oil, whisking constantly.  Add salt and pepper to taste and add more honey or vinegar as desired.

Arrange spinach on plates or a large platter.  Sprinkle with onion, pumpkin seeds and chayote.  Arrange zucchini and tomato around the perimete of the plate and drizzle everything with the vineagrette.  Sprinkle with goat cheese and serve.

One Comment leave one →
  1. Amanda permalink
    July 31, 2011 11:57 pm

    Holy crap, my friend Meg made this salad for the fiesta she had Friday night and it was AMAZING!!! Everyone raved about it. I never would’ve thought zucchini in salad would’ve been so good. She subbed sunflower seeds because that’s all we could find and it worked well. Delicious! Thanks for posting!

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