Grilled Zucchini Salad

    • Prep:

      20 min.

    • Total:

      30 min.

  • Makes

    4 Servings

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This salad is made with one of our favorite summer salad dressings.  It is bright, sweet and fragrant and delicious on just about anything that comes from the garden or off the grill.  Simple really is better  this time of year, isn’t it?  Olivio Buttery Spray adds delicious flavor to the grilled zucchini and the arugula brings the perfect amount of spice to this stand out salad.  Seconds, please!

Ingredients

 

  • 1 cup lightly packed basil leaves, about 15-20 medium leaves
  • 2 Tbs fresh squeezed lemon juice
  • 1/4 cup Apple Cider Vinegar
  • 1/3 cup Extra Virgin Olive Oil
  • 2 Tbs local Honey
  • Kosher Salt & Pepper to taste
  • 3 medium Zucchini, julienned
  • 4 cups Baby Arugula
  • ½ cup Pistachios, toasted
  • ½ cup Feta, crumbled
  • Olivio Buttery Spray
  • 2 Tbs Italian Seasoning

 

 

 

Preparation

  1. Begin by making the Lemony Basil Vinaigrette by combining the basil, lemon juice, apple cider vinegar, extra virgin olive oil, honey and a pinch of salt and pepper  in a blender or food processor. Blend on high for 60 seconds or until basil has broken down and the vinaigrette is a vibrant green color.
  2. Next, prepare the zucchini.  Preheat your grill surface to medium intensity.  Toss the julienned zucchini in a large bowl and mist with Olivio Buttery Spray. Add Italian seasoning and a pinch of salt and pepper.
  3. Grill zucchini 1-2 minutes on each side until grill marks are achieved and zucchini is lightly cooked through.
  4. Toss the grilled zucchini with the arugula and Lemony Basil Vinaigrette. Garnish with feta and toasted pistachios and season with an additional pinch of salt and cracked pepper. Enjoy!

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