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In
a medium bowl, gently mix together all of the ingredients except
the zucchini; set aside. Wash the zucchini and remove ends. Cut
the zucchini into rounds 2 to 3 inches tall. Using a teaspoon, carve
out a cavity in each round, leaving flesh at the bottom to hold
the filling. Fill the center of each zucchini with the radish/jicama
mixture. Cut the jicama down in length if too tall. Use tweezers
to arrange a burst of radish, showing off their red color. Sprinkle
with edible blue flower petals and serve with salad dressing.
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