Try this zucchini salad and you will not regret. You can eat it alone, and as an addition to a meal.
4 whole fresh zucchini, quartered lengthwise
1.5 cup of cherry tomatoes, quartered or halved
2 tablespoons of sweet onion, minced
2 teaspoons of olive oil (extra virgin)
8 kalamata olives, pitted and roughly chopped
A pinch of crashed garlic
1 tablespoon of fresh lemon thyme
1 tablespoon of fresh dill, chopped
1 teaspoon of Dijon mustard (optional)
Pinch of Himalaya salt
1/4th teaspoon black pepper
Juice from 1/2 a lemon
1-2 tablespoons of avocado oil
Sea salt, according to taste
Black pepper, to taste
1.Toss the zucchini quartered slices in 2 teaspoons of olive oil, salt, garlic, and a bit of black pepper. Set aside and allow the zucchini slices to marinade for 10 minutes.
2. Grill over medium heat once marinating is done until the zucchini slices are charred a bit. Remove from grill once done and let it cool down. Slice the zucchini and set aside.
3. In the meantime, mix some olive oil with mustard and lemon juice. You can mix them directly in a big bowl.
Add the cherry tomatoes, olives and sweet onion slices to the zucchini and then toss the vegetables with the olive oil mustard mixture you have just prepared. I sometimes throw in a few raisins, but this is optional.
4. Finally add the chopped herbs and toss again.
Preparation time: 15-20 minutes
Cooking time: 10-12 minutes