Details

• Servings: 6
• Serving Size: 1 hot dog, 1/2 zucchini, 1/4 cup salsa

Ingredients

• 6 organic, uncured hot dogs
• 3 medium zucchini, cut in half lengthwise
• 3 tsp extra virgin olive oil
• 2 1/2 tsp ground black pepper
• 1/2 tsp Kosher salt
• 1 avocado, peeled, pitted and cubed
• 1 medium mango, peeled, pitted and diced
• 1 jalapeño, seeded and chopped
• 1/4 cup diced red onion
• 1/4 cup no-salt-added whole kernel corn
• 1/4 cup diced cherry tomatoes
• 1/4 cup finely chopped fresh cilantro
• 2 Tbsp fresh lime juice
• 1 Tbsp lime zest

Preparation

1. In a medium mixing bowl, combine the mango, avocado, jalapeño, onion, corn, tomatoes, cilantro, lime juice, lime zest, ½ teaspoon black pepper and ¼ tsp salt. Set the mango salsa aside.
2. Remove the ends of the halved zucchini and scoop out the seeds with a small spoon. Drizzle each half of zucchini with ½ teaspoon of olive oil. Season each half of zucchini with ½ teaspoon of black pepper and a pinch of salt.
3. Lightly grease a grill pan with canola oil and heat over medium heat. Grill the zucchini until charred, about 3 to 4 minutes. Remove from the pan and set aside.
4. Using a sharp knife, cut the hot dogs in half lengthwise, leaving the two halves connected. Lightly grease the grill pan again with canola oil and grill the hot dogs, cut side down, until completely warmed through and charred, about 3 to 5 minutes. Place the cooked hotdogs in the zucchini “boats” and top with the mango salsa. Serve immediately and enjoy!