Ingredients
- 5 medium Zucchini
- 2 cups Arugula
- 1 cup Cento Imported Pitted Castelvetrano Olives, pitted and halved
- 1 can Cento Cannellini Beans (15.5 oz), drained and rinsed
- 2 cloves Garlic, minced
- 1 Lemon, flesh roughly chopped
- 1 tbsp Cento Pignoli Nuts
- 1 tbsp Cento Capote Capers
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Cento Crushed Red Pepper, to taste
- Fresh Mint, chopped
Directions
Start by slicing zucchinis lengthwise into 1/4-inch thick slices. Brush them with extra virgin olive oil and salt. Grill zucchini slices for about 3-4 minutes on each side until they are tender. To make dressing, mix together lemon, garlic, black pepper, salt, and red pepper flakes in a small bowl. On a plate, place down arugula and top with zucchini, olives, cannellini beans, capers, and pine nuts. Drizzle lemon dressing over the top and finish with mint leaves. Serves 4.
