Grilled Squash and Scallions

This looks like a messy splurge, and it is.  Totally yummy!

Fresh zucchinis and scallions from the garden are featured in today's salad.  Inspired to make something refreshing for dinner, a lemony vinaigrette seemed the perfect response for our hot summer nights.

Start by grilling zucchini and scallions.  I tossed both with a little olive oil and lightly seasoned them with salt and pepper.

These cooked up quickly.  Keep an eye on them so they don't burn.

Prepare a vinaigrette.  2 parts extra virgin olive oil and 1 part lemon juice.  Season with salt and pepper to taste.  Adjust the acidity of the dressing as desired.  (This means add more oil if you need to lighten the acidity).

Place mixed spring lettuces on a platter and arrange the grilled vegetables over.  Drizzle with vinaigrette and top with lemon zest and coarsely chopped hazelnuts or almonds.

Serves:  4
Prep and cook time:  15 minutes

Each serving offers approximately 250 calories, about 4 grams protein, 3 grams fiber, and a generous amount of vitamin E.  Per WebMD, "Vitamin E is an important vitamin required for the proper function of many organs in the body.  It is also an antioxidant.  This means it helps to slow down processes that damage cells."

Enjoy!

- Kim Fielding