Green on green spring salad
This simple salad has great balance: bitter arugula, micro arugula, crunchy celery, buttery bits of avocado and grilled zucchini, a peppery olive oil and fresh lemon dressing, and shaved salty pecorino cheese to top it off.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 3 – 4 small zucchini, sliced in half lengthwise
- 4 T good quality, first press olive oil, divided
- 3 ounces arugula
- 2 ounces micro arugula
- 1 cup baby celery, sliced plus 1/2 cup baby celery leaves, chopped
- 1/2 avocado, diced
- 1/2 cup pecorino romano cheese, grated plus some to top individual salads
- 1 T lemon fresh juice
- Maldon salt, to taste
- Fresh ground pepper, to taste
Instructions
- Toss the zucchini slices in 2 T olive oil, season with salt and pepper and grill on both sides over a medium grill for about 5 minute on each side, or until you have nice grill marks. Remove from grill and allow to cool. Slice into 1″ bite-sized pieces. Set aside.
- Make your dressing by putting lemon juice in a small bowl and whisking in the olive oil to form an emulsion. Season with salt and pepper.
- Put arugula, micro arugula, chopped celery, celery leaves, grilled zucchini pieces and avocado into a bowl. Top with 1/2 cup shaved pecorino romano. Toss salad with dressing. Serve on individual serving plates with a sprinkling of pecorino on top.