This year I enjoyed more than any other year the Holy Week Lent. Maybe because I’ve been more careful with my diet the last few years, or because I have been “trained”, in some way, to healthier choices and create healthier dishes. However, I have had some great salads these days. One of these is today’s recipe. Grilled zucchini and mushrooms salad; delicious, nourishing and hearty!
I have told you before that a salad is very often my main meal. And when I say salad, I do not mean full of unhealthy and fattening dressings, cheeses and sausages. I make sure that my salad has 2/3 fresh raw and/or cooked vegetables, and 1/3 of a protein source that can be chicken, fish, egg, legumes, mushrooms, a source of good fat like avocados , nuts, olives, or others.
A salad can therefore, under the appropriate conditions, become a healthy and complete meal that will give you all the necessary nutrients. Such a healthy dish is today’s salad with grilled zucchini and mushrooms, a green salad mix with iceberg, lettuce and rocket, a handful of almonds and a light and very delicious dressing with mustard, lemon and tarragon. The sauce has been tested with olive oil and sesame oil and it is delicious, both ways. The tarragon fits perfectly in this salad, especially with the mushrooms.
Grilled Zucchini & Mushroom Salad
A delicious, healthy and filling salad that can be enjoyed as a main course, as well.
- 2 packs mixed greens salad ((200gr))
- 6 very small zucchini (cleaned and cut in half lengthwise)
- 2 Portobello mushrooms (cut into thick slices)
- 2 ½ tablespoons of olive oil (or sesame oil)
- juice of ½ lemon
- a pinch of dried marjoram
- a pinch of dried thyme
- a pinch of dried rosemary *
- 1/2 cup fresh parsley (coarsely chopped)
- ¼ cup almonds (coarsely chopped)
- a bit of salt
- tarragon dressing:
- 2 tablespoons of olive oil (or sesame oil)
- juice of ½ lemon
- 1 teaspoon of whole grain mustard
- 1 teaspoon dried tarragon (or 1 tablespoon of fresh tarragon, finely chopped)
- salt, pepper
Mix all ingredients for the dressing in a jar with a lid and leave aside.
In a large bowl, mix the olive or sesame oil, lemon juice, herbs and salt, toss in the zucchini halves and stir them carefully to get them well coated with the marinade.
Heat a ridged griddle pan or a non-stick pan, medium to high heat, and cook zucchini 2-3 minutes on each side. Put them aside.
In the meantime, add the mushrooms to the bowl with the marinade and stir them carefully to get them well coated. Bake them in the pan and let them cool for 2-3 minutes.
Mix the green salad with grilled zucchini and mushrooms, drizzle with the dressing, sprinkle with almonds and chopped parsely and serve immediately.
4.4g Saturated fat
* You can also use your favorite blend of dried herbs.
Nutrition facts per serving (301 g)
Disclosure: This post is sponsored by Freskoulis. All opinions expressed are my own.