Grilled Zucchini and Avocado Salad

, from Issue #46.
Photography by Manja Wachsmuth.
Grilled Zucchini and Avocado Salad


500 grams zucchini
1-2 avocados, thickly sliced
large handful salad leaves

3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper


Cut the zucchini into large chunks and toss with a little olive oil, salt and pepper. Cook on a preheated barbecue or in a sauté pan until crisp but tender. Place on paper towels.

Dressing: Whisk all the ingredients together and season.

To serve: Place the zucchini, avocado and salad leaves in a bowl and toss with just enough dressing to coat, then transfer to a serving bowl. Serves 4