We’re celebrating salad season here in the Zyliss Kitchen! To kick it off, were bringing you this beautiful zucchini spinach salad. If you are looking for a quick and healthy dinner option, look no further. The addition of the thinly sliced zucchini makes this salad more substantial and worthy of main dish status. Or you can opt to eliminate the shredded chicken and use it as a side dish at your next barbeque.

Ingredients

1/4 cup garlic infused olive oil

3  Tbsp fresh lemon juice

Coarse salt and ground pepper

1 1/4 pounds zucchini, thinly sliced lengthwise

1 pound cooked chicken breasts, sliced or shredded

8 ounces spinach, chopped

1/2 red onion, thinly sliced

1/2 cup pine nuts

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh mint

Directions

1. In a large bowl, whisk together garlic oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate for a few minutes.

2. Toss chicken with zucchini mixture, spinach, onion, pine nuts, Parmesan, and mint. Serve.