Trim the ends from the zucchini and place on a spiralizer with the straight blade in place.
Spiralize the zucchini and trim the ribbons down so they are not one long piece.
Arrange the zucchini in a large salad bowl or on a serving platter and toss with the diced mango, blackberries and feta cheese.
Slice the vanilla bean in half and with a sharp pairing knife, scrape the seeds from the inside of both halves.
Add the seeds to small bowl and whisk together with white wine vinegar, honey and dijon mustard. Slowly drizzle in the olive oil until the vinaigrette has emulsified. Taste and season with salt and pepper.
Before serving toss the salad with the vinaigrette.
Salad can be served cold or at room temperature.
Recipe by Susan Palmer of Girl in the Little red Kitchen.
Trim the ends from the zucchini and place on a spiralizer with the straight blade in place.
Spiralize the zucchini and trim the ribbons down so they are not one long piece.
Arrange the zucchini in a large salad bowl or on a serving platter and toss with the diced mango, blackberries and feta cheese.
Slice the vanilla bean in half and with a sharp pairing knife, scrape the seeds from the inside of both halves.
Add the seeds to small bowl and whisk together with white wine vinegar, honey and dijon mustard. Slowly drizzle in the olive oil until the vinaigrette has emulsified. Taste and season with salt and pepper.
Before serving toss the salad with the vinaigrette.
Salad can be served cold or at room temperature.
Recipe by Susan Palmer of Girl in the Little red Kitchen.
Madagascar Bourbon Vanilla Beans
