Zucchini Fettuccine Salad

It just looks like fettuccine. The fettuccine effect is accomplished by peeling the zucchini with a potato pealer to make fettuccine like ribbons. Then you use the ribbons. I have been making it like this for a couple years and people love it. It's filling, it's healthy and it has a plethora of flavors. I make it with these ingredients but it's a salad. You can use what you like. Make it your own.

Once you shred the zucchini you can add any ingredients and dressing you like

Ingredients

1 medium Zucchini, Shredded into ribbons with a potato peeler.

4 or 5 think slices Vidalia Onion

6 Calamata Olives coarsely chopped

3 Sundried Tomatoes, Softened and sliced into strips. (To soften sundried tomatoes soak in very hot water for 15 minutes.) Then drain and pat dry with paper towel.

1 small chunk Feta Cheese crumbled

1 Tbsp. Walnut pieces

1 Clove Garlic, chopped. 

Salt, Pepper, Fresh Basil to taste.

3 Tbsp Olive Oil

1 Tbsp Balsamic Vinegar

Prepare

Place garlic in salad bowl and rub it all over. Leave the garlic in the bowl. 

Mix all the ingredients except the salt, pepper, basil and oil and vinegar in bowl with the garlic. 

Toss well. 

Season with salt, pepper and basil. 

Toss again. 

Add oil and vinegar and toss one more time.

Serve at room temp or chilled.

Using a potato peeler shred zucchini into ribbons.

Fresh Chopped Salad

Easy as PIE:  Cut a cucumber, remove the seeds (make them burpless!), dice them.  Do the same with some fresh tomatoes. Add chopped onion (or not) and thinly sliced fresh basil (buy a little plant - keep it inside the house!!),  drizzle with olive oil, vinegar (red wine or balsamic), add sea salt & freshly ground pepper.  Mix it all up & eat it as is or over chopped lettuce/field greens.

Mango Avocado Salsa

This is a very refreshing salsa which I like to use to spruce up grilled fish or fowl. It takes the boring out of grilled chicken breast. Or... 
You can use it to top off anything you like.

Ingredients:
1 Mango, diced
1 Avacado, diced
1/2c Sweet onion, diced
2 cloves Garlic, chopped
1 med Jalapeno, seeded and finely diced
1 small Red Chile, (hot serrano or finger pepper,) seeded and chopped
1/4c Crushed pineapple with juice
1 med Roma tomato, diced petite
1/2c Cilantro, chopped
Juice of 1/2 lemon
Salt and Pepper to taste

Prepare:
Mix all ingredients in bowl.
Store covered until ready to use.
Serve at room temp or chilled

Store in refrigerator up to 3 days, but use this up. The avacados will tend to darken over time, the lemon juice will slow this process but use it within a few days.

Grilled Zucchini Salad

 Ingredients
1 Large Zucchini - Cut into 1/2 inch slices
1 Clove Garlic, minced
1/2 Med Sweet Onion - sliced thin and separated
2 Tbspn Olive Oil
Juice of 1 Lemon
Parmesan Cheese
Fresh Herbs
Pinch of Red Pepper Flakes (optional)
Salt, Pepper and Garlic Powder

Prepare
Slice Zucchini - sprinkle with salt pepper and garlic powder
Place on medium hot grill for about 3 minutes per side
Remove Zucchini and place on serving platter

Scatter minced garlic over grilled zuchini slices
Scatter onion slices on top
Sprinkle with Rosemary, Sweet Basil and Oregano (fresh is best)
Red Pepper if desired
Sprinkle sparingly with Parmesan
Drizzle with Olive Oil and Lemon Juice

Serve
Chilled or at Room Temp

Watermelon Salad

The first time I tried this I tried it with basil. The flavors just didn't blend. Then I tried it with cilantro and course sea salt and everyone enjoyed it immensely

.  Ingredients

4 to 6 cups - sweet ripe watermelon (1 inch cubes)

1/2 Cup - Imported Feta (crumbled)

1 Tbsp - coarse salt

1/4 Cup - Cilantro

1/2 Cup - Extra Virgin Olive Oil (from extra ugly olives)

Black Pepper to taste

Directions

In a large serving bowl place watermelon cubes. 

Sprinkle with salt and feta crumbles and toss well. 

Add Cilantro and toss one more time.

Drizzle with Olive Oil and Black pepper to taste. 

Chill for 1/2 hour

Serve