Spring Zucchini Salad

I never knew I was a zucchini fan until I grilled it, following the same steps as asparagus -minus the balsamic {recipe in an earlier blog}. I tried zucchini in a salad next and my Family Loved  it. If you are trying to eat your fruits and veggies,  buy them in season, it is cheaper plus fresher. Zucchini is available year-round with peaks in late spring and early summer.  Always start with the dressing so the flavours can mingle!

Dressing:

1 cup mayonnaise ( I use Hellmann's 1/2 the fat}
1/2 sour cream  { light works great}
1/2 cup parsley chopped 
3 green onions                                                         
3 Tbsps white wine vinegar
1/2 tsp dried tarragon ( oregano or basil works too)
1 tsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp pepper
2 cloves garlic, chopped
1 Tbsp fresh Lemon juice

1 small shallot

8 medium Zucchini - thinly sliced on the diagonal( if you have a Mandolin, use it) 
 Cherry tomatoes for garnish   


Combine dressing ingredients in a blender or food processor and blend thoroughly.  Toss zucchini with dressing. Mound on crisp lettuce leaves and garnish with cherry tomatoes. 
Serves 6 { I cut the recipe in half and had lots)