Zucchini Ribbon Salad With Grapefruit Vinaigrette

Create the dressing by whisking together the grapefruit vinegar and mustard. While whisking, slowly drizzle in 3 tablespoons of the olive oil. Season to taste with sea salt and fresh ground black pepper. Set aside.

Using a vegetable peeler or mandolin, cut the zucchini into ribbons. Toss the ribbons with 2 tablespoons olive oil and sea salt.

Grill or sauté the zucchini slices over medium-high until crisp-tender

Transfer the hot zucchini to a large serving platter along with the spinach and arugula. Drizzle the vegetables with enough dressing to taste.

Garnish salad with grapefruit, toasted pumpkin seeds, and feta cheese. Enjoy!