Green Chile Zucchini Salad
Ingredients:
1/4 cup white wine vinegar
1 clove garlic, crushed and peeled
1 tablespoon chopped fresh herbs (parsley, thyme, and oregano)
1 Tbsp. NM Green Chile Flakes
salt and pepper to taste
1/2 cup NM Green Chile Olive Oil
1/2 of a small-medium red onion, very thinly sliced
1 medium zucchini, thinly sliced
1/4 cup corn kernels
1/4 cup queso fresco, crumbled
3 Tbsp. pepitas, roasted
Directions:
In a medium bowl, whisk together vinegar, garlic, herbs, green chile flakes and olive oil until combined.
Add the zucchini, corn and red onion and toss to combine.
Let them marinate for 20-30 minutes, or up to 1 hour at room temperature.
After they've sat for a bit, season to taste with salt and pepper.
Toss with queso fresco, top with pepitas and serve.
Click here for NM Green Chile Flakes
Click here for NM Green Chile Olive Oil
1/4 cup white wine vinegar
1 clove garlic, crushed and peeled
1 tablespoon chopped fresh herbs (parsley, thyme, and oregano)
1 Tbsp. NM Green Chile Flakes
salt and pepper to taste
1/2 cup NM Green Chile Olive Oil
1/2 of a small-medium red onion, very thinly sliced
1 medium zucchini, thinly sliced
1/4 cup corn kernels
1/4 cup queso fresco, crumbled
3 Tbsp. pepitas, roasted
Directions:
In a medium bowl, whisk together vinegar, garlic, herbs, green chile flakes and olive oil until combined.
Add the zucchini, corn and red onion and toss to combine.
Let them marinate for 20-30 minutes, or up to 1 hour at room temperature.
After they've sat for a bit, season to taste with salt and pepper.
Toss with queso fresco, top with pepitas and serve.
Click here for NM Green Chile Flakes
Click here for NM Green Chile Olive Oil
