Healthy Grilled Zucchini Salad with Basil Peach Vinaigrette makes for a beautiful, colorful and delicious meal. Plus, the walnuts are enriched with many health-benefiting nutrients, especially Ω-3 fatty acids that are essential for optimum health. This recipe is a Healthy Careers contest entry. The person who submitted this recipe said -"I love this salad served with a grilled chicken breast. It is easy enough to eat any day of the week but impressive enough to make for guests!" And, we say, Enjoy!
- Preheat a grill to a moderate temperature. Cut off the ends of the zucchini and use a mandolin to thinly slice it lengthwise. Use a tongs to place the zucchini on the grill and cook on one side until you can just start to see the grill marks showing underneath. Flip each piece and grill for another 30-60 seconds.
- On a platter toss together the romaine and arugula. Roll each slice of grilled zucchini into a spiral and then tuck them in and around the lettuce. Cut the peach in half; reserve one half for the dressing and cut the second half into thin slices: arrange the slices in the salad. Scatter over the top the sliced red onion, cherry tomato halves, and walnuts. Finally, crumble the goat cheese over top.
- In a small food processor or blender combine the half of peach (cut it into rough chunks to fit), basil leaves, mustard, vinegar, honey, and salt; blend until everything is well chopped and combined. Drizzle in the olive oil while the machine is running. Serve alongside the salad or drizzle over top. Serve and enjoy!