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


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


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.

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