Cool and zesty herbed yogurt and a simple, refreshing salad of shredded carrots and zucchini help take the bite off of this spicy seared Spanish chorizo.
What you will need
1/2 lb. Zucchini
1/2 lb Carrots
1/2 bunch Dill
1/2 bunch Italian Parsley
1/2 cup Olive Oil
2 cloves Garlic
1/2 bunch Cilantro
1 tsp Ground Cumin
2 tsp Ground Coriander
2 cups Greek Yogurt
1 tsp Salt
1/2 lb Spanish Chorizo(Nutritional facts 164 calories, 12.51 g fat, 6.74 g carbohydrates, 7 g protein, 13 mg cholesterol, 343 mg sodium)
How to cook
Slice off the tips of the zucchini. Using a peeler, shave the zucchini into thin strips.
Peel the carrots, then use the peeler to shave the carrots into thin strips.
Pinch off the dill fronds and discard the stems.
Pinch off the parsley leaves and discard the stems.
Slice off the jalapeño stem. Then slice it in half lengthwise. Remove and discard the seeds.
Place the shaved carrots in a medium mixing bowl.
Add the shaved zucchini.
Squeeze in some lime juice.
Add a drizzle of olive oil.
Add the dill. Toss the salad and set aside to marinate.
Peel the garlic cloves and place them in a small food processor or a blender.
Add the jalapeño.
Add the picked parsley.
Wash and dry the cilantro and snip off the bottom of the stem. Add it to the food processor.
Pulse several times to give it a rough chop.
Add the cumin.
add the ground coriander
Add the yogurt.
Continue chopping. Adding a little salt, as needed.
Stop several times to scrape down the sides. Chop until smooth.
Fry the chorizo in a heavy skillet over medium heat until blistered on 2 sides.
Add about 1/2 cup of water to the hot skillet to finish cooking.
Lay out the salad on a serving plate. Arrange chunks of sausage on top. Drizzle with green sauce.