Grilled Zucchini Salad

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

The warmer months are coming for many of us, so it’s a great time to enjoy a warm grilled salad. I love to grill vegetables and add them as a side plate or into a salad with a yummy dressing to enjoy! Fruit is also great to grill and absolutely delicious in a salad. For more ideas for yummy produce grilled try these recipes: Grilled Pear Walnut Salad, 7 Awesome Veggies to Grill and Herb Marinated Grilled Skewers.

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Ingredients:

  • 2 large zucchinis, sliced
  • 2-3 tsp of coconut oil
  • 4 cups of salad leaves
  • 1 small red onion, sliced
  • ¼ cup of pine nuts
  • Handful of fresh parsley, chopped

Dressing

  • ¼ cup of olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp of lemon juice
  • 1 tsp of lemon zest
  • Salt and pepper to taste
  • 2 tsp of dijon mustard
  • 1 tsp of honey

Directions:

  1. Preheat a grill or a grill pan to a medium heat.
  2. Slice zucchini in half then in slices lengthwise.
  3. Heat coconut oil on grill and cook zucchini until soft and cooked on both sides. (if your grill doesn’t need oil you can cook without it).
  4. Lightly toast pine nuts (optional)
  5. Prepare the remaining salad ingredients and place in bowl and mix through the grilled zucchini and sprinkle the pine nuts over the top.

Substitutions:

Zucchini – eggplant

Coconut oil – olive oil

Salad leaves – baby spinach or kale leaves

Red onion – brown onion, scallions (shallots)

Pine nut – walnut, pepitas (pumpkin seed)

Prep time: 15 minutes

Cook time: 15-20 minutes

Total time: 35 minutes

Servings: 4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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