Grilled Zucchini & Asparagus Salad: Fresh & Flavorful Delight

A vibrant Grilled Zucchini & Asparagus Salad, perfect for summer with its fresh flavors and quick preparation, catering to various dietary preferences.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Zucchini
2 medium Yellow Squash
1 bunch Asparagus
1/2 cup Toasted Hazelnuts can substitute with almonds or pine nuts

For the Dressing

1/4 cup Extra Virgin Olive Oil or avocado oil
2 cloves Garlic minced
1 teaspoon Lemon Zest fresh zest preferred
2 tablespoons Lemon Juice adjust to taste
1/4 cup Mint chopped
1/4 cup Parsley chopped
1/2 teaspoon Chili Flakes to taste
to taste Salt
to taste Pepper

Equipment

grill
mixing bowl
Knife
Cutting board

Method

Step-by-Step Instructions

Preheat the grill or grill pan to medium-high heat (around 400°F/200°C).
Slice the zucchini and yellow squash into 1/4 inch thick rounds and brush with olive oil.
Grill the zucchini and squash for about 3 minutes on each side until grill marks appear.
Trim the woody ends off the asparagus and toss with olive oil before grilling for 3 minutes.
In a bowl, whisk together garlic, lemon zest, lemon juice, olive oil, mint, parsley, and chili flakes.
Chop the grilled zucchini and asparagus, then mix with hazelnuts in a bowl.
Drizzle dressing over the salad mixture and toss gently. Serve at room temperature.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 50mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Perfect for summer gatherings and can be made ahead of time. Store leftovers without dressing for freshness.

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