Owner and Chef Danielle from The Breadfruit and Rum Bar shares a recipe for a zucchini salad with spicy pecans.

INGREDIENTS

For pecans

• 1 cup of whole pecans

• 1 cup of raw sugar

• 1/2 teaspoon of salt

• 2 tablespoons of chili flake

For salad

• 6 pieces of zucchini (summer squash)

• 1 1/2 tablespoons of salt

• 2 tablespoons of black pepper

• 1 red onion (sliced into long strips)

• 4 ounces of Feta goat cheese

INSTRUCTIONS

For pecans

In a medium saute pan on medium heat, add whole pecans, raw sugar and salt.

Let raw sugar melt and add chili flakes. Toss to coat.

Immediately pour onto a wax paper and let it cool at room temperature.

For salad

Wash zucchini or summer squash.  Cut off tops and bottoms and slice thinly into 1/8 - 1/4 inch thick.

Lay out in a single layer, sprinkle with salt.  Place down another layer of zucchini and sprinkle with salt, repeat.  Let zucchini rest for 5 minutes.  Discard liquid.

Slice red onion very thinly into long strips.  In a bowl, add onion, sliced zucchini and sprinkle with black pepper.  Gently toss to combine.

Sprinkle on the feta goat cheese.  Keep refrigerated and covered until ready to serve.

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.