Grilled Zucchini Salad with Lemon-Herb Vinaigrette
Yield: 8 servings
Ingredients
for the zucchini:
- 2.5 lbs. medium to large zucchini sliced into 1/4" rounds
- ¼ c. olive oil
- ½ T. kosher salt
- ¾ tsp. black pepper
for the lemon-herb vinaigrette:
- ¾ T. Dijon mustard
- 1.5 large lemons zested and juiced
- ½ T. honey
- 1.5 T. fresh parsley finely chopped
- ⅓ c. extra-virgin olive oil
for the garnish:
- ¼ c. shaved Romano or Parmesan cheese
- 2 T. pine nuts toasted
- 2 T. roughly chopped fresh mint
- 2 T. roughly chopped fresh parsley
Instructions
- Preheat grill or grill pan to medium-high to high heat.
for the zucchini:
- Brush both sides of each zucchini slice lightly with oil (you may not need all of the oil), and then sprinkle with salt and pepper.
- Place on hot grill grates or grill pan and cook until beautifully charred and a bit wilted on both sides.
- Transfer to serving platter.
for the lemon-herb vinaigrette:
- In a medium bowl, whisk together Dijon mustard, lemon juice and zest, honey, and parsley. Slowly drizzle in the olive oil, while whisking vigorously, until combined and emulsified.
- Drizzle 2/3 of the vinaigrette over zucchini and let set for 10 to 15 minutes at room temperature.
for the garnish:
- Right before serving, drizzle just a bit more of the vinaigrette over the zucchini. Garnish with shaved cheese, toasted pine nuts, and chopped mint and parsley.
- Serve immediately.
Notes
Adapted, mostly to make a smaller salad, from The Kitchen in Columbus, Ohio.
Nutrition Information:
Serving: 1 Calories: 177kcal Carbohydrates: 4g Protein: 2g Fat: 18g Saturated Fat: 3g Polyunsaturated Fat: 15g Cholesterol: 3mg Sodium: 523mg Fiber: 1g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.