Chef Maria Loi’s Arugula and Zucchini Salad
1 medium zucchini
4 oz arugula (wild or baby)
8-10 cherry tomatoes, halved
¼ cup torn or cut mint leaves (use kitchen shears)
4 chives, chopped
salt and pepper as needed
1 lemon, juiced
2-3 tablespoons extra virgin olive oil
2 oz feta cheese
2 tablespoons of sunflower seeds
Protein of choice (grilled chicken breasts or shrimp), optional
1. Using a vegetable peeler, peel the zucchini lengthwise into ribbons, and place around the perimeter of the plate, overlapping ribbons to create a flat bed of zucchini. Fold the remaining zucchini ribbons and place them in the center of the plate.
2. Add the arugula, cherry tomatoes, mint, and chives to a large mixing bowl, and season with salt and pepper to taste; dress with lemon juice and 2 tablespoons olive oil, and gently toss to fully combine.
3. Place the arugula mixture on top of the center of the plate, inside the zucchini barrier, and top with gently crumbled feta and sunflower seeds; drizzle with approximately 1 tablespoon of olive oil. If you’re adding some protein, plate on top of the arugula next, either before topping with feta and sunflower seeds, or after. Serve and enjoy.