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Poblano Zucchini Salad

2 Poblano peppers

1 large zucchini

1 red onion

2 TBSP oil (olive or vegetable)

1 bag frozen corn

2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX

1 (5 to 6 oz) container plain yogurt

1/2 cup pepitas (optional)

Wash and dice the peppers, onions, and zucchini. Heat the oil in a large pot or frying pan on medium and add the chopped vegetables. Cook 5 minutes, then add the frozen corn and cook 5 more minutes. Add half of the COCONUT CURRY MIX (one tablespoon) to the vegetables and cook 5 additional minutes, stirring occasionally. Then shut off the heat and set aside to cool.

Add the remaining COCONUT CURRY MIX to the container of yogurt and stir until mixed well. When the cooked vegetables have cooled, top with a scoop of yogurt and sprinkle with pepitas. Serve as a cold salad.



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