Bite Of Minnesota: Grilled Zucchini Salad

This weekend’s weather was wonderful. Event organizers rejoiced as people flocked outside to enjoy outdoor events like Kraftskiva at The Bachelor Farmer and multiple art fairs around town. I took in as much outdoor fun as I could including the Grand Opening of Foxy Falafel’s brick and mortar location in St. Paul. I’m excited that we can now enjoy falafel more often!

Of course, I also got out to the farmers markets and took a quick spin around Mill City Market picking up zucchini, greens and melons for meals this week. I know I make a lot of salads, but it’s for good reason: veggie intake! I made yet another salad over the weekend and love how it turned out. Again, I didn’t really use a recipe, but I’ll share the basics for you below. Don’t worry about firing up the grill for this one. Pull out your griddle or grill pan instead and it only takes a couple of minutes.

Grilled Zucchini Salad
(serves 2)

2 medium sized zucchini
2 tsp olive oil
4 cups arugula
¼ cup feta cheese, crumbled
¼ cup pine nuts, toasted
1 avocado, sliced
1/8 cup balsamic vinegar
¼ cup olive oil
1 tsp dijon mustard
Salt and pepper, to taste

Using a vegetable peeler, slice zucchini into long strips, avoiding the seed-filled center. Toss with olive oil and grill on a pre-heated grill pan for 1 minute a side, just long enough to soften zucchini and make grill marks. Let cool on a plate.

Meanwhile, make the dressing by combining balsamic vinegar, olive oil, mustard and salt and pepper in a jar and shaking well.

Arrange arugula on a serving platter and top with grilled zucchini, feta, pine nuts, and sliced avocado. Drizzle dressing over the top and serve.

More from Crystal Grobe

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