If you're looking for a fabulous salad to serve with Christmas dinner, this would be a great contender. But it is beautiful and refreshing all year round, especially at the end of summer when zucchini are not only in season, but inexpensive and more than plentiful.
The pop of pomegranate seeds provides great texture and a bit of tart sweetness. You can sometimes find pomegranate seeds already removed from the fruit, in small cups, in the refrigerated prepared vegetable section. And of course, you can buy the fruit and remove them yourself if that’s not an option. This is a real showstopper of a salad.
- For the Salad:
- 1 large zucchini
- 2 cups baby arugula
- 1/2 cup pomegranate seeds
- For the Lemon Vinaigrette:
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 3 tablespoons olive oil (extra virgin)
- Coarse salt and black pepper to taste
- 1 large shallot (thinly sliced)
- 1 tablespoon fresh mint (chopped)
- 1 tablespoon fresh oregano (chopped)
Gather the ingredients.
Using a vegetable peeler, cut lengthwise down the zucchini to create thin flat strips, rotating the zucchini so that you keep getting a thin edge of green on most of the slices. Also, turn it so that you don’t slice into the core with the seeds.
Place the zucchini ribbons in a large bowl. Add the arugula and half the pomegranate seeds.
In a small container, combine the lemon juice, rice vinegar, olive oil, salt and pepper, shallots and fresh mint and oregano. Shake to blend.
Pour the dressing on the salad and toss to combine.
Sprinkle over the remaining pomegranate seeds and serve.
Serve and enjoy!