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5 from 3 votes

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
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Salad
Servings: 4
Calories: 201kcal

Ingredients

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

Instructions

  • 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

Nutrition

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