Grilled Zucchini Ribbon and Kale Salad

By aribear

Ingredients

• 2 cups kale (leaves torn from the stems and chopped)
• 1/2 small zucchini
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 pinch coarse salt and freshly ground pepper
• 1/4 cup crumbled blue cheese
• 1/4 cup cashew halves, lightly toasted

Details

Cooking time 15mins
Adapted from tablespoon.com

Preparation

Step 1

1. Using a vegetable peeler, slice the zucchini into thin ribbons.
2. Heat an indoor or outdoor grill over medium-high. Lightly coat with cooking spray. Arrange the zucchini ribbons on the grates and grill until slightly charred, about a minute. You won't need to flip them since they're so thin. Just remove them from the grill and set aside.
3. In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper.
4. In a large bowl, toss together the kale, zucchini ribbons and dressing.
5. Transfer to a plate and garnish with toasted cashews and blue cheese crumbles