准备

Make the dressing

In a small food processor, finely chop the jalapeño, scallion, and garlic, scraping down the sides of the bowl as needed. Add the avocado, lime juice, salt, black pepper, canola oil, and 1/4 cup water, and blend until smooth and creamy. If needed, add up to 2 Tbs. more water, 1 Tbs. at a time, if the mixture is too thick.

Make the gremolata

In a medium bowl, combine the agave syrup and salt. Heat a medium skillet over medium-low heat. Add the pepitas and toast, stirring frequently, until golden and browning in places, 4 to 5 minutes. Working quickly, transfer the pepitas to the bowl and toss to coat. Return the pepitas to the pan, using a spatula to remove them from the sides of the bowl, and toast again, stirring constantly, until fragrant and just browning, about 30 seconds. Spread on a parchment-lined baking sheet, and let cool completely.

On a cutting board, coarsely chop the pepitas, and gather them in a mound in the center of your board. Sprinkle the cilantro and lime zest over the top, and continue to chop, evenly combining the mixture and further breaking down the pepitas into a fine, slightly coarse mixture.

Assemble the salad

Place the zucchini ribbons in a large bowl, and combine with about 7 Tbs. of the dressing, adding a little at a time and using clean or gloved hands to separate, toss, and evenly coat the ribbons. Add 1 Tbs. of the gremolata, and freshly grate a generous sprinkling of Manchego over the top of the zucchini using a rasp-style grater. Toss the ribbons again to evenly coat. Season with salt and pepper and add more dressing if desired, keeping in mind that you will add the remaining cheese and gremolata as you plate the ribbons.

用钳子将丝带的一小部分转移到浅碗中。分层带有更新鲜的Manchego和Gremolata。再重复三次，将丝带，Manchego和Gremolata分层，并确保为包括顶部在内的每一层节省足够的奶酪和Gremolata。立即服务。