My Ivy Salad

My Ivy Salad Reinterpreted
Makes2
ingredients
• 1 large avocado • 3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices • 1 bunch scallions, white and light green parts only • 2 chicken breast or salmon fillets (6 oz each) • 3 tablespoons extra-virgin olive oil • Coarse salt • 2 heads butter lettuce, leaves separated, cut into thick strips • 1/3 cup fresh cilantro, roughly chopped • 1/4 cup fresh basil, roughly torn • 1 lime, quartered
Clean Balsamic & Lime Vinaigrette • 2 tablespoons balsamic vinegar • 1 tablespoons brown rice syrup • 1 tablespoons fresh lime juice
• 6 tablespoons olive oil • Coarse salt • Freshly ground black pepper
preparation
Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
Heat a grill or grill pan over medium-low heat. Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt. Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once. Cut zucchini and scallions into a medium dice. Slice avocado in half, discard pit and dice. Break chicken or salmon into large pieces. Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.