Grilled Zucchini Salad with Almonds, Herbs, and Lemon
In this flavorful and fresh summer zucchini salad, zucchini slices are lightly browned, then tossed with fresh herbs, almonds, Parmesan, and lemon.
Grilled Zucchini Salad with Almonds, Herbs, and Lemon
Photo Credit : Keller + KellerThis zucchini salad recipe is a classic example of grilling over high heat (around 400° or more). Zucchini slices are cooked directly over hot coals until lightly browned, then tossed with fresh herbs, almonds, Parmesan, and lemon juice and zest. It’s a fresh summer salad with an Italian accent.
Serve with Slow-Grilled Chicken Thighs with Alabama White Sauce (pictured).
Yield:
6 side servingsIngredients
3 tablespoons olive oil, plus more for drizzling
5 medium zucchini, ends removed, cut lengthwise into ¼-inch-thick slices
Kosher salt and freshly cracked black pepper, to taste
Juice and zest of 1 lemon
¼ cup toasted slivered almonds
¼ cup freshly grated Parmesan cheese
¼ cup roughly chopped parsley
10 basil leaves, roughly chopped
8 mint leaves, roughly chopped
Coarse sea salt, for serving
Instructions
Prepare your grill for high-heat direct grilling (see Setting Up the Grill | Charcoal Grilling Tips). Brush the zucchini with the 3 tablespoons of oil and season with salt and pepper. When you can hold your hand over the fire for no more than 3 to 5 seconds, clean the grill grate. Place the zucchini on the grill and cook for 1 to 2 minutes. Flip and cook for 1 to 2 minutes more, until it is browned in spots but not soggy. Remove from the heat and place on a cutting board.
Roughly chop the zucchini crosswise and place in a bowl. Add the lemon juice and zest, almonds, Parmesan, and herbs, and toss very gently to combine. Sprinkle with sea salt, drizzle with oil to taste, and serve immediately (this salad also works well at room temperature).
