A delightful salad featuring grilled zucchini, fresh herbs, and a zesty dressing.
Preheat your grill to a high temperature.
Ensure the grill is clean and well-oiled to prevent sticking.
Slice the zucchini lengthwise into thin strips, about 1/4 inch thick.
Use a mandoline slicer for even slices.
Brush the zucchini slices with olive oil and season with a pinch of salt and pepper.
Coat evenly to ensure a uniform grill.
Grill the zucchini slices until tender and charred, about 3-4 minutes per side.
Flip carefully to avoid breaking the slices.
Cut the grilled zucchini into bite-sized pieces and place in a serving bowl.
Let the zucchini cool slightly before cutting.
In a small bowl, mix the olive oil, lemon juice, minced garlic, paprika, cumin, and white pepper to make the dressing.
Whisk well to combine all the flavors.
Pour the dressing over the zucchini and toss gently to coat.
Ensure all pieces are evenly coated.
Add the mint leaves and parsley to the salad and toss lightly.
Tear the herbs by hand to release their aroma.
Serve the salad at room temperature and enjoy.
Garnish with extra herbs for a fresh look.
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