Grilled Zucchini Ribbon Salad with Walnuts and Pecorino
A simple and elegant salad that tosses lightly grilled zucchini ribbons with toasted walnuts, Pecorino cheese in a lemony vinaigrette.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: Salad
Servings: 4
Calories: 201kcal
Salad
- 3-4 medium zucchinis
- 1 tbsp olive oil
- ground pepper
- ¼ cup toasted walnuts coarsely chopped
- ¼ cup shaved Pecorino Romano or Parmesan {roughly; add to taste}
Lemony Vinaigrette
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tsp maple syrup {or honey}
- 1 tsp lemon juice
- ½ tsp dijon mustard
- 1 tsp fresh lemon zest
Pre-heat barbecue over medium-high heat.
Using a vegetable peeler, peel the zucchini into 'ribbons', discarding the seedy center.
Toss ribbons in olive oil to coat, then season with ground pepper.
Working in multiple batches of 8 or so ribbons at a time, arrange on the grill. Grill for a minute or so {depending on the temperature of your BBQ} until zucchinis are lightly marked. They should be slightly softer but not limp. Continue until all zucchini ribbons have been grilled.
Toss ribbons in vinaigrette and top with walnuts and Pecorino
Serving: 1/4 batch | Calories: 201kcal | Carbohydrates: 8g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 120mg | Potassium: 415mg | Fiber: 1g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 27.5mg | Calcium: 109mg | Iron: 0.8mg