Hi friends! We've missed you! There's this thing about summer (maybe the sun?) that demands you be outside. And so, much of our cooking has been in the form of grilling, chopping watermelon, and peeling open Popsicle wrappers. None of which call for a recipe or blog post. However, it was an evening of grilling, watermelon, and Popsicle's which prompted this recipe!
We were celebrating my daughter's birthday, and needed a healthy vegetable dish to serve alongside the brisket, Mexican street corn, & tortilla chips menu she'd chosen. Not to mention our crowd included vegan, vegetarian, gluten and dairy-free dietary preferences. (I hope they liked the watermelon!)
Kind of last-minute, I asked/bribed/begged Hannah to come up with a zucchini-noodle type salad. I was too busy fretting over my first-ever smoked brisket (which was a-mazing!) to focus on vegetables.
Good news is, she created an awesome salad!
The pepitas, cilantro, and chili-spiced dressing complimented our Tex-Mex themed dinner, while adding a huge veggie boost to the menu. It isn't a completely allergen-free recipe, because we added a little peanut butter to the dressing. But before you go thinking "that's not Mexican!", I'd like to say that just several days prior we ate tamales- at a Mexican restaurant- with a tomato-peanut butter sauce. Kind of like Mole, only better :)
Taste and adjust the level of spice in the dressing as you go- we thought it was perfect, but some of our softer-tongued friends found it a tad on spicy side.
We hope you love it, and "you're welcome" for providing yet another use for all that zucchini summer brings!
Mexican-Dressed Summer Vegetables
2 medium zucchini's
1 large carrot
1/2 a yellow bell pepper
1 green onion, thinly sliced
1/4 cup pumpkin seeds, toasted
1/4 cup cilantro, minced
1. Noodle the zucchini, carrots and bell peppers using a spiralizer or mandolin. Place all salad ingredients into a large bowl. Drizzle with dressing and toss to combine.
1 - 1 1/2 canned ancho chili's
3 cloves garlic
1/4 cup + 2 tablespoons olive oil
1 lime, zested and juiced
1 tablespoon creamy peanut butter
2 teaspoons agave nectar
1/2 - 3/4 teaspoons salt
1/2 teaspoon cumin
1. Combine all ingredients in a food processor or high speed blender. Adjust salt and chili's to taste