skip to Main Content
Rating
Tantillo Recipes
 2 Zucchinis
 Salt and pepper
 1-2 oz Tantillo California Extra Virgin Olive Oil
 Sea Salt and Pepper
 4 oz baby arugula
 1/4 cup toasted pine nuts
 Shaved Parmesan as desired
 Red pepper flakes to taste
Dressing:
 1 pinch cumin
 1 lemon, juiced
 1 oz Tantillo California Extra Virgin Olive Oil
1

Using a vegetable peeler, peel the zucchini into thin strips and brush with Tantillo California Extra Virgin Olive Oil, salt and pepper.

2

Sauté on low- medium heat for a few minutes and set aside to cool.

3

In a bowl, whisk dressing ingredients together to a smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan.

4

Plate the arugula salad, with zucchini ribbons on top and serve. Buon Appetito!

Ingredients

 2 Zucchinis
 Salt and pepper
 1-2 oz Tantillo California Extra Virgin Olive Oil
 Sea Salt and Pepper
 4 oz baby arugula
 1/4 cup toasted pine nuts
 Shaved Parmesan as desired
 Red pepper flakes to taste
Dressing:
 1 pinch cumin
 1 lemon, juiced
 1 oz Tantillo California Extra Virgin Olive Oil

Directions

1

Using a vegetable peeler, peel the zucchini into thin strips and brush with Tantillo California Extra Virgin Olive Oil, salt and pepper.

2

Sauté on low- medium heat for a few minutes and set aside to cool.

3

In a bowl, whisk dressing ingredients together to a smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan.

4

Plate the arugula salad, with zucchini ribbons on top and serve. Buon Appetito!

Zucchini Ribbon Salad with Arugula and Pine Nuts
Back To Top