Grilled Summer Squash, Avocado, and Feta Salad with White Vinaigrette

Name: Grilled Summer Squash, Avocado, and Feta Salad with White Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: 2 shallots; 1 tablespoon fresh dill; 1 tablespoon fresh parsley; 8 fresh mint leaves; 1 tablespoon spicy yellow mustard; 1 teaspoon dried oregano; 1 cup distilled vinegar; ½ cup olive oil; 1 yellow onion; olive oil; kosher salt; ground black pepper; 2 green zucchini; 2 yellow squash; 2 sprigs fresh dill; 10 fresh mint leaves; 2/3 cup crumbled feta crumbles; 1/3 cup White Vinaigrette; 1 teaspoon dried oregano; 3 sprigs fresh thyme; 1 avocado; kosher salt; ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 to 6 servings
Calories
458 kcal
Course
Side Dish, Appetizer
Cuisine
American

Grilled Summer Squash, Avocado, and Feta Salad with White Vinaigrette

Uriah Moody

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This Grilled Summer Squash, Avocado, and Feta Salad with White Vinaigrette is perfect for summer entertaining! Make it for your next backyard bbq!

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Ingredients

Servings

Vinaigrette

2 shallots roughly chopped
1 tablespoon fresh dill
1 tablespoon fresh parsley
8 fresh mint leaves
1 tablespoon spicy yellow mustard
1 teaspoon dried oregano
1 cup distilled vinegar
½ cup olive oil

Salad:

1 yellow onion sliced into ¼-inch rounds
olive oil
kosher salt
ground black pepper
2 green zucchini cut on the diagonal
2 yellow squash cut on the diagonal
2 sprigs fresh dill chopped
10 fresh mint leaves roughly chopped
2/3 cup crumbled feta crumbles
1/3 cup White Vinaigrette
1 teaspoon dried oregano
3 sprigs fresh thyme
1 avocado sliced
kosher salt
ground black pepper

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Instructions

White Vinaigrette:
In a blender, combine all the ingredients until finely chopped, not puréed. Season with salt and pepper.
Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.
Grilled Summer Squash, Avocado, and Feta Salad:
Preheat a grill or ridged griddle pan, until very hot. Drizzle the onion rings with a little olive oil and season with kosher salt and pepper. In a bowl, toss the zucchini and squash with olive oil, salt and pepper. Grill all the vegetables until the onions are softened and zucchini and squash are nicely char-marked.
In a large bowl, combine all the grilled vegetables (pull the onions apart into rings), dill, mint, oregano, and thyme.
Toss with 1/3 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Season with sea salt and toss again.
Scatter avocado slices and feta over the top.

Notes

This salad tastes great warm or at room temperature.
It also makes for an ideal side dish for steak or grilled fish.

Nutrition Information

Show Details

Calories 458kcal (23%) Carbohydrates 18g (6%) Protein 8g (16%) Fat 40g (62%) Saturated Fat 9g (45%) Cholesterol 22mg (7%) Sodium 342mg (14%) Potassium 879mg (25%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 885IU (18%) Vitamin C 45mg (50%) Calcium 201mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 458 kcal

% Daily Value*

Calories	458kcal	23%
Carbohydrates	18g	6%
Protein	8g	16%
Fat	40g	62%
Saturated Fat	9g	45%
Cholesterol	22mg	7%
Sodium	342mg	14%
Potassium	879mg	19%
Fiber	7g	28%
Sugar	8g	16%
Vitamin A	885IU	18%
Vitamin C	45mg	50%
Calcium	201mg	20%
Iron	2mg	11%