Zucchini Salad with Cilantro Dressing

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Dressing:

• 2 cloves garlic minced

• 1 tsp cumin

• ½ cup cilantro chopped

• 2 tbsps parsley chopped

• 1/3 cup olive oil

• 2 tbsps white wine vinegar

• salt and pepper to taste

Place all ingredients except oil into the jar of a blender.  Blend until smooth.  With the blender running, drizzle in oil a little at a time.  After all the oil is incorporated adjust seasoning.  Set aside until ready to use.

Salad:

• 1 ½ lbs small zucchini

• ½ tsp salt

• 1 tbsp olive oil

• 1 clove garlic minced

• ½ cup pine nuts toasted

Wash zucchini and remove ends.  Slice each in half lengthwise and place into a large bowl.  Whisk oil, salt and garlic together and pour over zucchini.  Toss to coat zucchini.  Grill zucchini on a pre heated BBQ or on a flat griddle untilbrowned and crisp tender. Remove from heat and cut zucchini halves into 1 ½" lengths.  Place zucchini into a serving bowl.  Toss with enough dressing to coat and garnish with pine nuts.  Serve warm or cold.

Serves 6 to 8.