Grilled Zucchini Salad

By lindaauman

Ingredients

• Dressing:
• 6 medium zucchini
• 1/4 cup fresh mint, thinly chopped
• 1/4 cup fresh basil, thinly chopped
• 1/4 cup sunflower kernels, toasted
• 1/2 cup goat cheese or grated Parmesan
• Coarse salt and pepper to taste
• 3 T olive oil
• 2 T fresh lemon juice
• Zest of one lemon
• 1 garlic clove, grated

Preparation

Step 1

Toast sunflower kernels in a non-stick skillet for just a few minutes over medium heat. Set aside to cool.

Chop the fresh herbs.

Slice zucchini lengthwise with a vegetable peeler. Discard the very outer slices.

Add a bit of olive oil to a shallow bowl and use it to just coat the slices of zucchini.

Place a grill pan over very high heat and allow it to get smoking hot.

Place zucchini slices on grill pan in batches. Cook for only about 30 seconds on each side. Do not move the strips while cooking. If you do, you will lose those lovely grill marks.

After cooking on both sides, place the zucchini on some paper towels until you are ready to assemble.

Toss cooled zucchini and herbs together. Sprinkle with cheese and sunflower kernels.

Prepare the dressing by placing all ingredients in a small bowl and whisking until smooth and creamy. Drizzle lightly with dressing. Add salt and pepper as desired.