Grilled Zucchini and Smoked Salmon Salad

With spring just around the corner, we thought that a fresh salad full of flavour was a perfect recipe to feature. Serve as an appetizer for company or for Sunday lunch, it’s pretty fancy! Not a fan of smoked salmon? This recipe also works well with grilled steak or tuna. You can also skip the protein and serve this as a half your plate inspired side dish. This dish gives us hope that summer is on its way!

For the salad:

1 8oz package smoked salmon
1 head Boston or bibb lettuce
2 zucchinis
1 tbsp olive oil
½ cup red onion, sliced
½ cup green peas (fresh are best, but frozen works too)

For the vinaigrette:

½ cup fresh parsley, finely chopped
2 tbsp apple cider vinegar
4 tbsp olive oil
salt and pepper to taste

Whisk together all the ingredients for the vinaigrette and set aside. Make sure you whisk in the olive oil last so that you emulsify the dressing (that means it won’t separate!). Heat up your BBQ  or grilling pan. Slice the zucchini into thin slices and lightly brush with olive oil (Mandolins are great for slicing vegetables very thinly).  Grill on each side for 5-7 minutes.  Set aside while you assemble the rest of the salad. Wash and chop up your lettuce.  Top with slices of onion and peas. Layer on the smoked salmon and grilled zucchini.  Finish it off by drizzling the vinaigrette over the salad.  Serve and enjoy!

Do you have any favorite recipes that remind you of spring?