Grilled Zucchini Salad
- Heat the grill to high heat. Brush the zucchini on both sides with oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley, and mint leaves.
Calories: 364kcal | Carbohydrates: 9g | Protein: 5g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 735mg | Potassium: 328mg | Fiber: 2g | Sugar: 6g | Vitamin A: 524IU | Vitamin C: 28mg | Calcium: 99mg | Iron: 1mg
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