Blackened Zucchini Salad

Blackened Zucchini Salad

Serves 6

Ingredients

A note about gluten: When made with gluten-free mustard, this recipe is gluten free.

3 tbsp. Kowalski's Extra Virgin Olive Oil, divided
1 cup matchstick-cut red and yellow bell peppers
1 cup matchstick-cut carrots
1 tbsp. blackened seasoning, such as Plump Chef Blackening Shake (or use our recipe for Blackened Seasoning)
1 pkg. Kowalski's Zucchini Noodles (from the Produce Department), roughly chopped
1 clove garlic, minced
2 tbsp. rice vinegar
2 tsp. Dijon mustard
1 tsp. Kowalski's Pure Honey
½ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
¼ cup thinly sliced red onion, cut into half-moon shapes
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Directions
  1. In a large skillet over medium-high heat, heat 1 tbsp. oil until shimmering.
  2. Add peppers, carrots and seasoning; cook, stirring frequently, for 1 min.
  3. Add zucchini and garlic; cook and stir just 30 sec. more.
  4. Remove veggies from pan; chill completely in the refrigerator for 2 hrs. to overnight.
  5. Just before serving, make dressing: In a small mixing bowl, whisk together vinegar, mustard, honey, salt and pepper. Slowly drizzle in remaining oil, whisking to emulsify.
  6. In a large mixing bowl, toss cooled veggies, onion and dressing.

Tasty Tip:

  • The lightning-quick sauté on the veggies softens them slightly, but it's most important for bringing out the flavor of the seasoning.