Grilled Zucchini Salad featured

This grilled zucchini salad is a dish I’ve basically been living off as of late. It’s beautiful on it’s own as a side salad but normally I eat it as part of a meal so I love it with a couple of boiled or poached eggs, or served with a grilled chicken Steak. Feel free to make your own version using different herbs and vegetables but I personally love the combination of the crunchy bok choy with the softness of the grilled zucchini. It would work really well with spinach and asparagus too!


Grilled Zucchini and Bok Choy Salad with Thyme

Serves 2-3


2 zucchini’s (cut in half short ways, then cut into medium strips long ways)

6 bok choy stalks (separated)

Thyme or Oregano

1 whole lemon


Salt and Pepper

Coconut Oil



Grill the zucchini’s in a frying pan with a decent drizzle of coconut oil on low heat. Add a light sprinkling of salt and pepper, and once they are grilled well on both sides (zucchini’s will turn soft), transfer them to a serving plate.


Now quickly braise the bok choy – this should take around a minute, and add a little salt and pepper. Once ready (the bok choy leaves will wilt and turn a deeper shade of green), add them to the serving plate with the zucchini.


Sprinkle some thyme or oregano, Parmesan, and squeeze some lemon juice over the veggies. Mix everything through then add another sprinkle of Parmesan and garnish with some more thyme or oregano and you’re done! So simple and yummy – enjoy!

JC x



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