Grilled Zucchini Ribbon And Kale Salad Recipes

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GRILLED ZUCCHINI RIBBON SALAD



Grilled Zucchini Ribbon Salad image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 20m

Yield 12 to 16 servings

Number Of Ingredients 10

6 to 8 large zucchini, roughly 4 pounds
1 cup extra-virgin olive oil, divided
Sea salt, preferable gray salt and freshly ground black pepper
6 cloves minced garlic
1/2 teaspoon red chili flakes
2 lemons juiced
2 tablespoon freshly chopped parsley leaves
2 tablespoon freshly chopped basil leaves
6 tablespoons toasted pine nuts, optional
Shaved Parmesan, to taste

Steps:

  • Prepare a charcoal grill, or heat a gas grill to high.
  • Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
  • When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.

GRILLED ZUCCHINI RIBBON AND KALE SALAD



Grilled Zucchini Ribbon and Kale Salad image

This easy Grilled Zucchini Ribbon and Kale Salad is perfect for a starter at a dinner party, or main salads if you wanted to add grilled chicken or shrimp!

Provided by Bev Cooks

Categories     Side Dish

Time 15m

Yield 1

Number Of Ingredients 8

2 cups kale (leaves torn from the stems and chopped)
1/2 small zucchini
2 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
1 teaspoon honey
1 pinch coarse salt and freshly ground pepper
1/4 cup crumbled blue cheese
1/4 cup cashew halves, lightly toasted

Steps:

  • Using a vegetable peeler, slice the zucchini into thin ribbons.
  • Heat an indoor or outdoor grill over medium-high. Lightly coat with cooking spray. Arrange the zucchini ribbons on the grates and grill until slightly charred, about a minute. You won't need to flip them since they're so thin. Just remove them from the grill and set aside.
  • In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper.
  • In a large bowl, toss together the kale, zucchini ribbons and dressing. Transfer to a plate and garnish with toasted cashews and blue cheese crumbles.

Nutrition Facts : ServingSize 1 Serving

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