Ingredients

3 medium zucchini, julienned
4 cups baby arugula
½ cup pistachios, toasted
½ cup feta, crumbled
Extra virgin olive oil
2 tbs Italian seasoning
Salt and pepper
Lemony basil vinaigrette*

Notes

*This vinaigrette is an excellent summer salad dressing. It is also delicious on pasta and grilled chicken.
1 cup lightly packed basil leaves, about 15-20 medium leaves
2 tbs fresh squeezed lemon juice
1/4 cup apple cider vinegar
1/3 cup extra virgin olive oil
2 tbs local honey
Kosher salt & pepper to taste
Combine all ingredients in a blender or food processor and blend on high for 60 seconds or until basil has broken down and the vinaigrette is a vibrant green color.

Serves 4

Instructions

1. Preheat Fire Magic Grill on medium intensity and bring temperature up to 400-500 degrees.
2. In a medium bowl, toss the julienned zucchini lightly in extra virgin olive oil, Italian seasoning, salt and pepper.
3. Grill zucchini 1-2 minutes on each side until grill marks are achieved and zucchini is lightly cooked through.
4. Toss the grilled zucchini with the arugula and lemony basil vinaigrette. Garnish with feta and toasted pistachios and season with an additional pinch of salt and cracked pepper. Enjoy!