Zucchini, Spinach, and Tomato Salad with Lime Vinaigrette

Name: Zucchini, Spinach, and Tomato Salad with Lime Vinaigrette
Ingredients: Gefen Olive Oil; 7 ounces (200 grams) zucchini, cut into long, very thin slices (use a mandoline or cheese slicer); Tuscanini Fine Sea Salt; ground pepper; 1 large handful baby spinach leaves; 7 ounces (200 grams) ripe cherry tomatoes, cut in half; 2 tablespoons toasted pine nuts; 2 to 3 tablespoons fresh oregano or marjoram leaves; 1/4 cup (60 milliliters) Gefen Olive Oil; 1 tablespoon white balsamic vinegar; 1 and 1/2 teaspoons freshly grated lime zest plus 2 tablespoons freshly squeezed lime juice; pinch of sugar

www.kosher.com

Zucchini cut into thin tagliatelle, lightly sautéed, and folded into a pile of baby spinach is more than just a beautiful green feast for the eye

View full recipe on www.kosher.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.

Share this recipe:

Cooking tools:

Microplane
Saute pan
Stove
Cutting board
Chef's knife
Spatula
Whisk
Mixing bowl
Plate

Ingredients

Gefen Olive Oil
7 ounces (200 grams) zucchini, cut into long, very thin slices (use a mandoline or cheese slicer)
Tuscanini Fine Sea Salt
ground pepper
1 large handful baby spinach leaves
7 ounces (200 grams) ripe cherry tomatoes, cut in half
2 tablespoons toasted pine nuts
2 to 3 tablespoons fresh oregano or marjoram leaves
1/4 cup (60 milliliters) Gefen Olive Oil
1 tablespoon white balsamic vinegar
1 and 1/2 teaspoons freshly grated lime zest plus 2 tablespoons freshly squeezed lime juice
pinch of sugar