Roasted Zucchini Salad with Spicy Soy and Bacon
Bring out a deep flavor with this soy base, easily absorbed by the zucchini! Perfect over any greens you have, but I love a green with a bite!
Equipment
- Air Fryer (could use oven)
- Mixing bowl
- Kitchen knife
Ingredients
- 3-4 strips Bacon
- 1 large Zucchini
- 2 tbsp Olive Oil
- Salt and Pepper
- 2 handfuls Baby Spinach any greens work here
- 1 handful Nasturtium Leaves
- 1/4 medium Red Onion
- 2 small Radishes
- 1/3 cup Pepitas
Dressing
- 2 tsp Olive Oil
- 1 tbsp Soy/Liquid Aminos
- 1 tbsp Balsamic Vinegar
- 1/2 squeezed Lemon
- 1 tsp Chili Garlic Sauce
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- Coarse Black Pepper
Instructions
- Slice zucchini in half, and then again in fourths, creating large wedge like pieces. Drizzle with olive oil, salt and pepper, and lay in air fryer pan.
- Add bacon slices to side of air fryer pan, if room allows. Cook until bacon is crisp and zucchini is tender.
- In mixing bowl, combine dressing ingredients and stir well.
- When zucchini is cooked, remove from air fryer and allow to cool to the touch. Place bacon on a paper towel to absorb any drippings.
- Slice zucchini is diagonal slices, bite sized, and add to bowl of dressing. Toss well to coat and let sit for a few minutes to absorb.
- To plate, serve a large bed of spinach and nasturtium greens with slices of red onion and radishes. Top with zucchini and sauce, chopped bacon, and pepitas. Garnish with nasturtium flowers. Enjoy!