When it’s summer, I love eating huge bowls of green salad for lunch and since it’s the season of zucchini and squashes, I like having them grilled and added to the salad, too.
Zucchini is a pretty plain vegetable on its own. To unfold its delicate taste, you can use seasonings or heat treatment. If there is a choice, I’ll prefer to work with grill, using a special grilling pan, and the cooking of zucchini will only take 3-4 minutes. After all, we don’t need fried or boiled vegetables (neither it’s tasty, nor healthy), we just want to get a light smoky note in the salad.
You can also eat zucchini in its pure raw form, making zucchini noodles for instance (using a spiralizer).
In general, zucchini is perfect with greens, with lettuce, avocado, lemon, Provencal herbs, bell peppers and olives. These are the ingredients I used for the salad today.
If you have similar ingredients at hand, just slice them, playing with shape, and throw those over the mix of green leaves.
My strong recommendation is to use avocado in the salad. Since zucchini, cucumbers and green leaves are quite watery and light, the oily creamy avocado will add greatly to the salad, giving it creaminess and softness. You’ll like how the salad will be melting in your mouth.
If you like leek, I advise you to add it to this salad, too. Slice it and lightly roll in the salt (but don’t season the salad with salt too much then, use it just for avocado and zucchini). Add some green or black olives, whichever you like best, and season the salad with olive oil with lemon juice. And don’t forget the freshly ground black pepper! It will add a special flavor!
Honestly, I don’t like to measure the ingredients for a salad too accurately. Salad is like a painting, you often do smears unconsciously and it turns out something beautiful. However, you will understand the proportions looking at the recipe below.
Fast and easy green salad recipe
A salad for one:
- 70 grams of arugula
- 30 grams of iceberg lettuce
- some chard and spinach
- 1/4 of a small zucchini
- 1/2 avocado
- 1/2 cucumber
- 1/2 green bell pepper
- 1/4 red bell pepper
- 1/4 of the celery stalk
- 5 olives
- 7-8 leeks rings
- 1/3 tsp Provencal herbs
- 1/4 lemon juice
- olive oil
- freshly ground black pepper
- a pinch of salt
- Tear off the salad leaves, lay it on the bottom of the plate, let it be the pillow for the rest of the ingredients. By the way, I advise you to tear the leaves, not cutting it with a knife. This way the greens stay more live, look a bit rustic and even more appetizing! Handmade work is always much appreciated!
- Preheat the frying pan (grilling pan). Cut the zucchini with either semicircles or thin strips (I chose the second option). Put zucchini on a hot frying pan and let it fry (without oil) for a minute or two on each side so that they don’t burn, but get those brown stripes from the grill. Once zucchini is ready, transfer them to your green pillow, lightly sprinkle with salt and olive oil
- Cut the cucumber with a vegetable cleaner making thin translucent strips
- Slice the leek in rings, lightly roll them in the salt (I find that it is much tastier than salting the whole salad)
- Divide the avocado into two parts, pull out the bone, make the incisions with a knife in the form of a grid and simply scoop out the contents of one half of the avocado and add it to the salad
- Sprinkle the avocado with lemon juice and salt
- Cut the peppers into stripes
- Add olives, Provencal herbs and black pepper
- Add some olive oil
I hope you enjoyed this salad! It’s balanced, healthy and fresh. By the way, you can also add some dill if you like it.
After the salad I’d suggest you eating a hearty homemade pasta, like my favorite one.