Steamed squash salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Slender zucchini -- cut into inch |
| Rounds and parboiled for 1 | ||
| Minute | ||
| 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 | ||
Directions
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