Mexican cuisine · Salads & Mezze

Ensalada de Calabacita Cruda

Paper-thin raw zucchini ribbons marinated in lime and chile, topped with shaved cotija.

Ingredients · for 4 servings

• 4 small zucchini
• 2 limes
• 4 tbsp olive oil
• 80 g queso fresco (or feta as a substitute)
• 1 serrano chile
• 1/2 red onion
• 1/2 bunch cilantro
• 1 tsp dried oregano
• 40 g pumpkin seeds
• Salt, pepper

Instructions

1. Wash the zucchini and use a peeler or mandoline to cut them lengthwise into paper-thin ribbons about 1 mm thick.
2. Toss the ribbons in a bowl with 1/2 tsp salt and let sit for 10 min., then gently drain off the liquid that's released — this keeps the salad crisp rather than watery.
3. Toast the pumpkin seeds in a dry skillet over medium heat for 3-4 min. until they pop and smell nutty, then let cool.
4. Whisk the juice of both limes with the olive oil, the crumbled oregano, and pepper; slice the serrano chile into thin rings and shave the red onion into thin strips.
5. Toss the zucchini ribbons, chile, and onion with the dressing and marinate for 5 min. until the ribbons turn slightly soft and glossy.
6. Pile loosely onto a flat platter, scatter with crumbled cheese, pumpkin seeds, and cilantro leaves, and serve immediately.