As I previously mentioned, I topped the salad with fried zucchini medallions These are very quick and easy to make. In addition, they freeze really well if you make a bunch.
Chop a zucchini into medallions or fries.
Prepare a breading station with 3 bowls: flour, egg with splash of water whisked up, and finally panko bread crumbs. **If you are making an exclusively gluten free meal I suggest using ground cashews or parmesan cheese instead of bread crumbs.** Add salt and pepper to each bowl. I add cayenne pepper and paprika to the panko. Dip the zucchini in each bowl in the order as pictured. And be sure to evenly coat.
Warm oil in a pan over medium to medium high heat. I use a blend of butter and coconut oil. Use enough oil to coat the bottom of the pan. Pan fry the medallions for about 3 minutes on each side or until golden brown. Do not overcook or they with turn to mush. When you remove the medallions from the pan, place them on a paper towel to absorb away any excess oil. This helps them stay crisp.