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Fresh and Quick Fall Salad (Salada de Abobrinha)

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.

fall-salad

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?

fall-salad

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!

fall-salad

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!

Eggs and yolk by Denise Browning -- www.frombraziltoyou.org

Well, enjoy healthy happiness on a plate and have a marvelous fall season!

fall-salad

Print Recipe
Fall Salad (Salada de Abobrinha)
A fresh, tasty, and quick Fall Salad made from arugula, yellow squash, zucchini, edible flowers (optional), and pepitas (pumpkin seeds), dressed with orange vinaigrette.
fall-salad
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Prep Time 12 minutes
Servings
Ingredients
Prep Time 12 minutes
Servings
Ingredients
fall-salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To prepare the salad, place baby arugula into a large bowl and set aside. Working with a mandolin or sharp knife, thinly slice squash lengthwise/ horizontally and place into the bowl. Then, slice the zucchini crosswise or into rounds and place into the bowl. NOTE: If you prefer to eat the squash and zucchini cooked instead of raw, you can put both sliced vegetables into a medium to large pan filled with boiling, salty water and let cook for about 2 minutes. Drain in a colander and then place cooked vegetables into a large bowl filled with ice water for about 30 seconds. Drain and shake to remove excess water before placing into the bowl with the baby arugula. Mix in the shredded cabbage, and flowers (if using them)... and also the pepitas. Set aside and prepare the orange vinaigrette.
  2. For the orange vinaigrette, place all ingredients into a mason jar, tightly close the lid, and shake vigorously until mixture is homogeneous. Open the jar, taste and adjust the seasonings if necessary, and dress the salad, mixing in until combined. Serve immediately as a side dish and enjoy!
  3. fall-salad

 

0 Responses to Fresh and Quick Fall Salad (Salada de Abobrinha)

  1. Chris Scheuer September 22, 2015 at 9:01 pm #

    I love the colors Denise, definitely makes me think “fall” and it’s so fresh and vibrant. I’m ready for a fork!

  2. Deb|EastofEdenCooking September 22, 2015 at 9:49 pm #

    What a wonderful salad! I’m still harvesting squash from our garden. This is the perfect recipe to make the most of the bounty of late summer.

  3. Little Cooking Tips September 23, 2015 at 1:50 am #

    What a wonderful salad! We haven’t tried zucchini in a salad before, sounds very interesting! And the addition of pumpkin seeds sounds really good!:)
    Great idea dear Denise! A dish full of flavor with high nutritional value!
    Have a beautiful day!
    xoxoxo

  4. Raymund September 23, 2015 at 2:36 pm #

    For a fall salad that really is colourful! I bet it tasted amazing like how it looks 🙂

  5. Mi Vida en un Dulce September 23, 2015 at 3:15 pm #

    This is the kind of salad I like..simple and soooo fresh!!!

  6. Fran @ G'day Souffle' September 26, 2015 at 4:13 am #

    Lovely colors, Denise, and I like the way you did the ‘channeling’ designs on your zucchinis. We’re moving into spring/summer here in Australia so your Fall Salad will still work nicely here!

  7. Coffee and Crumpets September 27, 2015 at 11:07 am #

    Beautiful salad Denise! It’s so vibrant and filled with Autumn flavours and colours.

  8. Hadia October 3, 2015 at 7:04 pm #

    Beautiful pictures, Denise, and the salad combinations sound so good, fresh and appealing!

  9. Karen (Back Road Journal) October 4, 2015 at 8:17 am #

    What a pretty salad Denise and I loved the photo of the way you played around with it. 🙂

  10. Anna @ shenANNAgans October 13, 2015 at 8:18 pm #

    Your fall salad looks very spring to me. It’s beautiful!
    We just put in some zucchini, first signs of life popped through this morning too. Saving this lovely recipe for my first crop of zuch. 🙂

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