Summer has come to an end, sadly, but I am happy to be getting back into a routine. Back to a regular workout schedule, work, and school for my littles. I realized the last week of summer holidays how much Aidan and Ava grew this summer. Summer has a way of increasing growth rates I think, maybe it’s all the vitamin D and the fresh food but for mine its probably the relaxing and lounging leisurely by the pool and sleeping in until 11. I love summer.

The end of summer naturally means the beginning of fall and I am combing the farmers markets for the best seasonal ingredients and things to inspire me. Zucchini is in season at the moment and when it is the taste of grilled zucchini is magic. The combination in this salad of the lightly grilled zucchini, toasted walnuts and basil is outstanding. The first bite I took I knew I had created something worth sharing.

This salad is a great transition into fall salad. You can serve it slightly warm if you like or room temperature. I added some goat cheese to this salad but you could leave it off to make this vegan or paleo. This could easily become a main dish by adding a little protein. The addition of the red pepper flakes is critical to the outcome of this salad I think so don’t be shy about adding them.

Grilled Zucchini Salad

Serves 4

• 2 zucchini
• 4 handfuls of baby kale or baby lettuce leafs
• 8 grape or cherry tomatoes, cut in half
• 10 basil leaves, chopped
• 1/2 cup walnuts
• 4 oz. soft goat cheese
• Extra virgin olive oil
• Sea salt
• Fresh cracked pepper

Dressing

• Makes 1/4 cup
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon pure maple syrup
• 1 tablespoon vinegar (I used a white balsamic)
• 1 tablespoon walnut oil
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• Sea salt
• Fresh cracked pepper

1. Heat a grill to medium high heat. Using a mandolin, shave the zucchini into long ribbons. Place the ribbons in a bowl and toss with a drizzle of olive oil, sprinkle with sea salt and pepper. Place the ribbons on the preheated grill for a few minutes a side or until they have char marks, flip and repeat. You do not want to overcook the zucchini, so watch carefully. Remove the zucchini to the same and allow to rest while preparing the remainder of the salad.
2. Toast the walnuts in a dry skillet until fragrant. Set aside to cool. Chop into rough pieces.
3. Prepare the salad dressing by whisking all the ingredients together in a small bowl.
4. In a large bowl toss the greens with most of the dressing, saving a little to drizzle over the top. Lay the zucchini ribbons over the greens, top with tomato slices, walnuts, goat cheese and chopped basil. Pour on the remainder of the salad dressing. Serve.