Steamed squash salad

Yield: 1 Servings

Measure Ingredient
4 smalls Slender zucchini -- cut into inch
Rounds and parboiled for 1
⅓ cup Extra virgin olive oil
Grated zest and juice of two
large Limes
¼ teaspoon Ground cumin and cardamom
¼ teaspoon Pressed or minced garlic
Salt and freshly ground
Black pepper

Parboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate.

Combine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity.

Spoon dressing over zucchini. When chicken is done, set it, skin side up over zucchini.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6740 From: Gail Shermeyer <4paws@...>date: Thu, 31 Oct 1996 17:50:13 ~0500

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