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Raw and grilled zucchini salad with fresh mint and lemon

Raw and Grilled Zucchini Salad with Mint, Lemon, and Pine Nuts

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  • Author: Rachel Zierzow
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 8 servings 1x
  • Category: Salad
  • Cuisine: Vegan/Vegetarian

Ingredients

Scale

Salad

  • 2 1/2 pounds mixed zucchini and yellow summer squash
  • extra virgin olive oil (for drizzling)
  • sea salt and freshly ground pepper
  • 1 cup loosely packed mint leaves, torn
  • 1 cup Italian parsley, destemmed
  • 2 cups baby tomatoes, halved
  • 1/3 cup pine nuts, lightly toasted (for garnish)

Dressing

  • 1 teaspoon lemon zest
  • 2 tablespoon fresh lemon juice
  • up to 4 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper

Instructions

  1. Preheat gas grill to 450 °F or preheat oven to 400 °F.
  2. Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons, set aside in a medium bowl and refrigerate.
  3. Slice remaining zucchini and summer squash into 1/4-inch diagonals or rounds and transfer to a large bowl. Drizzle lightly with olive oil. Season with salt and pepper.
  4. Turn grill down to medium-low. Grill zucchini and squash over high heat until light grill marks appear, about 3 minutes per side. If using the oven, roast on a parchment-lined sheet pan for 15 minutes, turning zucchini halfway. Return to the large bowl.
  5. Add the squash ribbons, mint, parsley, and tomatoes and toss.
  6. In a small bowl, whisk together lemon zest, lemon juice, and olive oil. Season with salt and pepper.
  7. Toss enough of the dressing with the salad to lightly coat ingredients. Serve on salad plates and garnish with toasted pine nuts.

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