Love, love, love, love, LOVE me some grilled zucchini salad. So easy. So good. Keeps well. Tasty warm or cold. And AWESOME with some turkey and cheese in a toasted sandwich! And a total piece of cake to make! In fact- WAY easier than an actual piece of cake- not to get all literal on you or anything. This is a very fresh side dish and is also great served with grilled chicken breasts or grilled shrimp over a bed of lettuce to make a main dish. Not all sides can make that transition (you mean ALL we’re having is cabbage? Huh.) but this one can step up to that plate easily. Look at me: I can puns. I’m leaving it there, though.
Photo by: Zsuzsa N.K. You know how difficult it is to find a picture of zucchini that doesn’t look wildly inappropriate?
2 zucchinis, halved lengthwise
1 avocado, diced
1 medium tomato, diced
Handful of flat leaf parsley, chopped finely
Juice of half a lemon
Salt and pepper
Heat griddle pan to medium heat. Halve your zucchinis lengthwise, drizzle with olive oil and season with salt and pepper. Place zucchini on griddle pan, cut side down. Cook for about 3-4 minutes per side, you’re only looking for very light griddle marks and for them to still be firm, so keep an eye on them. Remove to another plate to cool. Dice your tomato, place in bowl, and sprinkle lightly with salt. Add the diced avocado and chopped parsley. Once zucchini is cooled, dice and add to the other ingredients. Add desired amount of olive oil and squeeze on the lemon juice. Add salt and pepper as desired to taste. I like to stir to the point the avocado JUST starts to break down and coat the other ingredients, but not so it’s completely broken down into a paste.