Grilled Zucchini and Avocado Salad
This is not a recipe I would have typically picked out to try, nor would I have thought of combing these ingredients. However, it was delicious! I love grilled zucchini, sliced avocado, and of course, crumbled cheese!  Shannon is not an avocado fan at all, but she did like it in in this recipe, especially with the acid of the dressing.
6 tbsp. olive oil
3 tbsp. lime juice
1 tsp. kosher salt, plus more
6 small zucchini, sliced
2 ripe avocados, sliced
3 oz. crumbled cojito or feta cheese
2 tbsp. cilantro, roughly chopped
Shake 4 tbsp. olive oil and lime juice in a glass jar until emulsified; set aside.(If needed, use a pre-made dressing like an Italian.)
Heat grill over medium-high heat. Coat zucchini with olive oil and sprinkle with salt. Cook about 10-12 minutes, rotating half way until just cooked through.
Let cool slightly and overlap on a serving platter with avocados.


Sprinkle with salt and drizzle with the vinaigrette.
Garnish with crumbled cheese and cilantro. Serve at room temperature.

Original Recipe:

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