ensalada de los calabacines y sus flores

simplicity on a plate
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ingredients

process

• 1 green zucchine
• 1 yellow summer squash
• 7-10 squash blossoms
• fresh mint leaves
• olive oil
• juice of 1 orange
• zest of 1 orange (cut into strips)
• ​salt
• crumbled cotija cheese

1. Using a peeler lengthwise, peel the zucchine and squash into thin strips
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2. Clean the squash blossoms by removing the sepal leaves and gently tearing away the petal-flower from the base. Retain the flower only. Cut the cleaned flowers into thin strips. 
   
   
3.  In a small bowl, combine the olive oil, orange juice, and a pinch of salt. Whisk until desired consistency is reached (adding additional oil or juice as needed)
   
   
4. Add the zucchini/squash strips, flowers, orange zest, and mint leaves in a bowl. Add in the dressing and toss until well incorporated.
   
   
5. Serve in individual dishes and top with crumbled cotija cheese for garnish.