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Grilled Zucchini Ribbon and Kale Salad

Bev Cooks Recipe by
(4 reviews)
Grilled Zucchini Ribbon and Kale Salad
  • Prep Time 5 min
  • Total Time 15 min
  • Servings 1
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Grilled Zucchini Ribbon and Kale Salad

WAY too easy to be this freaking delish. This is absolutely perfect for starter salads at a dinner party, or main salads if you wanted to add grilled chicken or shrimp!

Ingredients

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

Directions

  • 1 Using a vegetable peeler, slice the zucchini into thin ribbons.
  • 2 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.
  • 3 In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper.
  • 4 In a large bowl, toss together the kale, zucchini ribbons and dressing.
  • 5 Transfer to a plate and garnish with toasted cashews and blue cheese crumbles.
See Step By Step

Step By Step  

Grilled Zucchini Ribbon and Kale Salad

As prepared by Bev Cooks,

Oh, kale. Oh how I dig you so.


And zucchini, oh how I wish we could ride off together into the sunset. Just the two of us.

But we should invite the kale along too, because remember how I just said I dig it so? I do. I do dig it so.

And if there's room, would it be okay to invite some blue cheese crumbles along? Because you know cheese is my ultimate weakness and I'd wither away within moments without it. You know this, yes? Could it come along?

And you know what, I'll pack lighter if it means that some yummy toasted cashews could join us. Because nuts are my kryptonite and I'd simply fall APART without them! Stop giggling, you know what I mean.

Sincerely,
The weirdest person alive.

 

Ingredients for Grilled Zucchini Ribbon and Kale Salad

Alrighty! This is a single lady salad, so I kept it rather small. Grab a couple cups of kale, a zucchini, some blue cheese crumbles, and some cashews! (We’ll get to the dressing in a sec.)

 

Slicing ribbons of zucchini

Start by taking a veggie peeler and slicing thin little ribbons out of the zucc. Just like 10 to 15 ribbons. Whatever you feel like.

 

Also, tear the kale away from the stems in little chunks.

 

Grilling zucchini

Now, on a little grill (indoor or outdoor, your pick) lightly coat the grates with cooking spray. Bring the grill to a medium-high heat and arrange the ribbons on the grates. Lightly sprinkle them with salt and peppa. Once you start to see browning where the grates are, you can use some tongs and just remove them from the grill! The ribbons are so thin, there's no real need to flip and grill the other side. It like, grills RIGHT through it. Try it. You'll see. OH YOU WILL SEE.

 

Making dressing

Dressing time! In a little bowl, whisk together some olive oil, lemon juice, honey and a pinch of salt and pepper. Done.

 

Um, yeah.

Oh wait! Lightly toast your cashews. For the love.

Now, in a bowl, toss the kale leaves with the dressing. Mmmmmmm.

 

Grilled Zucchini Ribbon and Kale Salad, viewed from above

Now arrange it on a plate and top with grilled zucchini ribbons, cashews and a good sprinkling of blue cheese.

 

Grilled Zucchini Ribbon and Kale Salad, ready to eat

This is absolutely perfect for starter salads at a dinner party, or main salads if you wanted to add grilled chicken or shrimp!

 

Grilled Zucchini Ribbon and Kale Salad, closeup view

 

More Kale Recipes



 



For even more marvelous musings, visit Bev Cooks and her Tablespoon profile.
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Nutrition Information 
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