Spicy Zucchini Salad Recipes

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SPICY ZUCCHINI SALAD



Spicy Zucchini Salad image

A very good recipe for all that zucchini that comes from your garden or a great sale at the supermarket

Provided by Beeks

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

3 zucchini or 3 summer squash (or a mixture)
1 lime
1 tablespoon soy sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoons freshly grated ginger or 1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 -4 tablespoons finely chopped fresh coriander or 2 -4 tablespoons parsley (I use parsley I can't stand Cilantro as it's also known)

Steps:

  • Cut all your zucchinis or squash in half,lengthwise.
  • Using a sharp knife,cut zucchini into small strips (julienne) or slices.
  • Place into a mixing bowl.
  • Grate the peel off the lime,then cut it in half and squeeze out all the juice (2 tbsp).
  • Mix peel and juice with soy,oil ginger,red pepper and parsley.
  • Pour over zucchini and mix well.
  • Serve right away or cover and place in fridge.
  • It is best served within 3 hours of making because it turns soggy.

Nutrition Facts : Calories 39, Fat 1.6, SaturatedFat 0.2, Sodium 213.5, Carbohydrate 6, Fiber 1.8, Sugar 2.4, Protein 2

SPICY ZUCCHINI SALAD



Spicy Zucchini Salad image

Fiber- and protein-packed chickpeas bulk up this late-summer salad.

Provided by Adam Dolge

Time 25m

Yield Serves 4 (serving size: 1 cup)

Number Of Ingredients 13

2 (6-inch) whole-wheat pita rounds, split
1/4 cup olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 medium zucchini
1 1/2 tablespoons finely chopped chipotle chiles in adobo sauce, divided
1 tablespoon fresh lime juice
4 cups chopped Bibb lettuce
1 (14.5-oz.) can unsalted chickpeas, drained and rinsed
1 cup chopped tomatoes
1/4 cup sour cream
1/4 cup unsalted roasted pepitas (shelled pumpkin seeds)
2 tablespoons chopped scallions

Steps:

  • Preheat oven to 400°F. Brush uncut sides of pita rounds with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place directly on oven rack, and bake at 400°F until crispy, 5 to 6 minutes. Cool slightly, about 5 minutes. Slice pitas into thin triangles. Set aside.
  • Using a Y-shaped peeler, peel thin strips from zucchini to measure about 1 cup. (Reserve remaining zucchini for another use.) Toss together zucchini strips and 1 1/2 teaspoons chipotle chiles; let stand at room temperature 10 minutes.
  • Whisk together lime juice and remaining 1 tablespoon chipotle chiles in a small bowl. Gradually whisk in remaining 3 tablespoons oil. Toss together lettuce, chickpeas, tomatoes, and dressing. Season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide among 4 bowls. Top with zucchini strip mixture, pita triangles, sour cream, pumpkin seeds, and scallions.

Nutrition Facts : Calories 391, Carbohydrate 41 g, Fat 21 g, Fiber 8 g, Protein 12 g, SaturatedFat 4 g, Sodium 457 mg, Sugar 4 g, UnsaturatedFat 15 g

SPICY ITALIAN SALAD



Spicy Italian Salad image

Requests for this salad are never ending at any gathering!!!

Provided by Diana

Categories     Salad     Vegetable Salad Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16

½ cup canola oil
⅓ cup tarragon vinegar
1 tablespoon white sugar
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
2 cloves garlic, minced
1 (8 ounce) can artichoke hearts, drained and quartered
5 cups romaine lettuce - rinsed, dried, and chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
¼ cup black olives
¼ cup pitted green olives
½ cucumber, sliced
2 tablespoons grated Romano cheese
ground black pepper to taste

Steps:

  • In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
  • In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 13.2 g, Cholesterol 2.6 mg, Fat 21.1 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 462.2 mg, Sugar 5.1 g

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