Step 1: Prepare the Pesto
In a food processor, add the basil leaves, toasted almonds, Parmesan cheese, and garlic. Pulse until finely chopped and well combined.

Step 2: Add Olive Oil to the Pesto
With the food processor running, gradually pour in the extra-virgin olive oil. Continue blending until you achieve a smooth consistency. Add salt, pepper, and lemon juice to taste. Set the pesto aside.

Step 3: Grill the Zucchini
Preheat a grill or grill pan over medium-high heat. Lightly brush the zucchini slices with olive oil and season them with salt and pepper. Place the zucchini strips on the hot grill and cook for 2–3 minutes per side, or until they develop nice grill marks and soften slightly. Remove and set aside to cool slightly.

Step 4: Arrange the Salad Base
On a large serving platter or individual plates, spread out the mixed salad greens to create a fresh, leafy base.

Step 5: Assemble the Salad
Arrange the grilled zucchini strips on top of the greens. Tear the burrata cheese into pieces and scatter it around the salad. Spoon dollops of the basil almond pesto over the zucchini and burrata, making sure each section gets a touch of the pesto.

Step 6: Finish and Serve
Drizzle any remaining olive oil over the salad, and add a final sprinkle of salt and freshly ground black pepper if desired. Serve immediately to enjoy the full burst of fresh flavors.