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Zucchini Ribbon Sweet Pepper Salad

Zucchini Ribbon Sweet Pepper Salad
Take advantage of the local abundance of sweet peppers in September with this late summer salad recipe from Chef Chelsea.
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Ingredients
  1. 2 Zucchini, ribboned
  2. 2 small or 1 large Sweet Red Onion
  3. 1/2 lb. Lunch Box Sweet Peppers or Corno di Toro Sweet Peppers
  4. 1 ear Fresh White Corn
  5. 2 cloves Garlic, crushed
  6. 3 Tablespoons Sutter Buttes Olive oil Company Fresh Basil Extra Virgin Olive Oil
  7. 1 teaspoon Sea Salt
  8. 1/8 teaspoon Black Pepper
  9. 1/2 Fresh Lime, juiced
Instructions
  1. Use a vegetable peeler to create long ribbons of zucchini. Cut thin rings of the red onions and sweet peppers. Cut the kernels off the white corn.
  2. Toss all ingredients together with the garlic, basil olive oil, sea salt, pepper and lime juice.
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