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.