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Grilled Zucchini Salad With Lemon-Herb Vinaigrette And Shaved Romano And Toasted Pine Nuts

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salad low carb vegetarian memorial day lunch

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Ingredients

2 medium zucchini, sliced lengthwise into thin strips

Canola oil

Salt and freshly ground black pepper

1 tablespoon Dijon mustard

1/4 cup freshly squeezed lemon juice

1 teaspoon finely grated lemon zest

Honey

2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish

1/2 cup extra-virgin olive oil

Wedge Pecorino Romano, for shaving

2 tablespoons toasted pine nuts

Fresh mint leaves, torn

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