This delicious salad is full of vitamin C and other antioxidants to keep your skin clear and your collagen strong. This is a great side dish for grilled meat.

Serves four to six.  

  • 2 Tbs extra-virgin olive oil
  • 1 Tbs balsamic vinegar
  • 1 tsp sea salt
  • Freshly ground white pepper to taste
  • 1 ½ lbs zucchini, peeled and sliced lengthwise 1/8 inch thick
  • 1 lb asparagus, trimmed
  • ¼ cup freshly chopped flat-leaf parsley
  • ¼ cup freshly chopped basil
  • 4 oz goat cheese or feta cheese, crumbled
  • Zest and juice from one lemon

Preheat a grill pan on the stove one to two minutes

Combine the olive oil, vinegar, sea salt and pepper in a bowl. Brush the zucchini and asparagus with the vinaigrette. Grill the vegetables in the preheated pan for a few minutes on each side until slightly brown.

Transfer the vegetables to a serving dish. Sprinkle with the parsley, basil, goat cheese or feta cheese, lemon zest and lemon juice. Taste and adjust seasonings if necessary before servings.