Fall has arrived… This is usually known as baking season in my household. But this year I decided to break this old habit a bit by introducing a variety of recipes, including this fresh and quick Fall Salad (Salada de Abobrinha)… and that is going to be the way we will welcome my favorite season this year.
This fall salad is a souped up, fresh version of the Brazilian salada de abobrinha — which is typically prepared with cooked zucchini tossed in lemon vinaigrette.
Our version is prepared with fresh zucchini and yellow squash, baby arugula, shredded purple cabbage, edible flowers (optional) and pepitas… and dressed with an orange vinaigrette. It is loaded with vitamins and antioxidants while combining different textures, flavors, shapes, and colors in one plate. Does that sound good to you?
It is so easy and quick to prepare that I still had time to play around a bit with its beautiful ingredients.
Folks, this is love at first bite! Its ingredients are seasonal, tasty, and you won’t have to cook a single thing. Of course, if you aren’t a fan of fresh uncooked zucchini and yellow squash, you can easily cook them in boiling water for two to five minutes or until al dente and then blanch them in ice water… Yes, it’s that easy!
This fall salad works well as a main dish for vegetarians, or as a side accompanied by any type of meat. If you love eggs, they also make a great addition to the salad. It’s really up to you!
Well, enjoy healthy happiness on a plate and have a marvelous fall season!