The hot days of summer call for lighter eating, and this zesty combination makes a delicious starter or side salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2005
Ingredients
Method
Halve zucchini crosswise; cut each piece lengthwise into scant 1/2-inch (1 cm) thick slices. In large bowl, toss zucchini, green onions, 2 tbsp (25 mL) of the oil and 1/4 tsp (1 mL) each of the salt and pepper.
In another large bowl, whisk together lemon rind and juice and remaining oil, salt and pepper; set aside.
Place zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, 5 minutes. Add to dressing. Place green onions on grill; close lid and grill, turning once, until tender, 4 minutes. Let cool slightly. Slice green onions thinly; add to dressing along with parsley. Toss to coat. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Sprinkle salad with feta cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 477 mg
- Protein 4 g
- Calories 240.0
- Total fat 21 g
- Cholesterol 14 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
%RDI
- Iron 15.0
- Folate 30.0
- Calcium 12.0
- Vitamin A 14.0
- Vitamin C 57.0
