Grilled Zucchini Salad With Egg and Avocado

Instructions:

1. Cut zucchini into quarters lengthwise. Place in a bowl with olive oil and a pinch of salt and pepper. Toss until well combined.
2. Heat a medium skillet or grill pan over high heat. Add zucchini and cook, turning occasionally, until just tender and lightly charred at the edges, 4 to 6 minutes. Remove from heat and set aside.
3. Place mixed greens in a serving bowl. Cut hard-boiled eggs into quarters. Arrange both on top of spring mix.
4. In a blender or small food processor, combine avocado, greek yogurt, 2 tbsp lemon juice, parsley, and chives. Blend until smooth, adding 1 to 2 tbsp cold water if too thick.
5. Arrange cooled zucchini over greens, then drizzle dressing over the top. Serve immediately.