Zucchini & squash salad with salmon

Check out Chef Terrence Jackson's recipe

Zucchini & squash salad with pan seared salmon



3 zucchini

3 yellow squash

2 shaved carrots

1 onion julienne

1 pounds heirloom tomatoes

2 cups of feta cheese

3 tablespoons of olive oil

2 cloves of minced garlic

1 tablespoon of salt

1 tablespoon of pepper

½ cup of sliced almonds  

3 tsp of Italian seasoning

3 pieces of fresh wild caught salmon



1. Add 3 tablespoon of olive oil to a sauté pan to pan sear your salmon on each side for 3 minutes.

2. Use the veggetti pro to turn your zucchini, squash, and carrots into veggie noodles.


3. Mix together the zucchini, squash, carrots, onions, heirloom tomatoes and fresh garlic in a salad bowl.


4. After you have mixed all the ingredients together add the Italian seasoning to the salad with a little salt & pepper to taste and top it off with feta cheese, sliced almonds and salmon ready to serve.

Prep time: 20 minutes

 Serving 4 

© 2017 WCNC.COM


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