Salad of Grilled Zucchini, Avocado, Feta and Mint

Serves 6

Ingredients

• 4 medium sized zucchinis, sliced on bias ½ inch thick

• 1 medium red onion, peeled and sliced into thin rounds

• 1 tsp salt

• 1 tsp sugar

• 1 lime, zested and juiced

• 3 Haas avocados, halved, seeded and peeled

• 6 tbsp thinly sliced mint leaves

• 1 cup crumbled feta cheese

• 6 tbsp extra virgin olive oil

• 2 lemons, juiced and zested

• Salt and pepper to taste

Procedure

1. Brush zucchini slices with olive oil and season with salt and pepper. Grill over high heat to char without overcooking. Cool to room temperature.

2. In a small bowl, lightly salt and sugar the onion rings. Let sit for 5 minutes then add lime juice and set aside.

3. Cut each avocado half into 6 slices. You should have 36 slices total.

4. On six chilled salad plates, carefully arrange the grilled zucchini, avocado, mint, feta and onion rings. Drizzle with extra virgin olive oil, a squeeze of lemon juice and season with salt and pepper. Serve cold.