Prepare your zucchini: Wash your medium zucchini thoroughly under cool water. Carefully slice the zucchini into very thin rounds using a mandoline or a very sharp knife.
Marinate your zucchini: Season zucchini with apple cider vinegar,salt and pepper to taste. Then squeeze the orange and lemon on top. Allow the zucchini to marinate for at least 15 minutes, but for a more pronounced orange flavor, consider extending this marination period up to an hour.
Toast almond flakes. Lightly toast almonds in a skillet.
Chop. Finely chop the red onion and slice spearmint.
Prepare your salad dressing: In a small bowl, drain the zucchini juices onto the chopped onion.
Prepare your greens: Combine the arugula, olive oil, and salad dressing in a separate bowl. Save some to drizzle over the salad.
Assemble your salad: On a serving plate, arrange a bed of seasoned arugula, followed by marinated zucchini. Drizzle the remaining marinade, sprinkle salt and pepper, olive oil, and scatter the toasted almond flakes.
Serve immediately: This salad is best enjoyed right away, while the greens are still fresh and the almonds are still crunchy.
Video
Notes
Tips:
* For an even stronger citrus flavor, you can zest one of the oranges before juicing it and mix this zest into your dressing or directly onto the sliced zucchini.
* If you want to prepare this salad ahead of time, marinate the zucchini, prepare the salad dressing, and prepare your green mixture but don't assemble everything until just before serving. This will keep your greens fresh and your almonds crunchy.