Grilled Vegetable Salad
User Reviews
4.9
54 reviews
Excellent
Grilled Vegetable Salad
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Grilled Vegetable Salad combines zucchini, yellow squash, asparagus, and corn, charred on the grill for a smoky flavor and tender-crisp texture. The vegetables are lightly oiled and salted before grilling and then paired with fresh cherry tomatoes, shredded lettuce, and chopped basil. A basil-lemon dressing with mayonnaise and honey adds creaminess and brightness, making this a versatile side or light meal that can be topped with avocado, grilled chicken, or feta.
Description
This Grilled Vegetable Salad starts with preparing zucchini and yellow squash halves scored to cook evenly, asparagus spears, and corn on the cob lightly brushed with olive oil and sprinkled with salt. These are grilled over medium heat until tender and lightly charred, with careful timing to remove each vegetable as it finishes cooking. After cooling, the squash and zucchini are cut into pieces and combined with halved cherry tomatoes, shredded green lettuce, fresh chopped basil, and optionally avocado, grilled chicken, or feta cheese. The dressing blends fresh basil, lemon juice, mayonnaise, honey, salt, and olive oil for a creamy yet bright addition. The salad captures the smoky, slightly sweet flavors of the grilled vegetables contrasted with fresh herbs and vegetables for balance.
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Ingredients
Salad Ingredients
- 1 pound zucchini 2 medium, halved lengthwise, ends removed
- 1 pound yellow squash 2 medium, halved lengthwise, ends removed
- 1 pound asparagus large spears
- 2 ears corn sweet yellow, shucked and cleaned
- 2 tablespoons extra virgin olive oil
- 1 pint cherry tomatoes or grape tomatoes, halved
- 2 cups lettuce green, shredded
- 1/4 cup basil chopped, fresh leaves
Dressing Ingredients
- 1/4 cup basil chopped, fresh leaves
- 2 tablespoons lemon juice fresh
- 1 tablespoon mayonnaise
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- avocado optional toppings, chopped ripe; or sliced grilled chicken breast; or crumbled feta cheese
Instructions
- Preheat your grill over a medium flame. Score the fleshy cut side of the zucchini and squash halves with a few small shallow slits. This will help them cook faster and more evenly. Brush the cut sides of the squash lightly with olive oil. Sprinkle lightly with salt.
- Coat the asparagus and corn lightly on all sides with olive oil. Sprinkle lightly with salt.
- Put the zucchini, squash, asparagus, and corn on the hot grill and let them cook until they're tender and lightly charred. Flip the squash, zucchini and asparagus spears halfway through cooking; give the corn quarter turns every 4-5 minutes. The amount of time needed to cook each vegetable will be different-- the asparagus will be done first (don't let it burn), followed by the zucchini and squash, followed by the corn.
- Remove the vegetables from the grill as they become tender. They should all be done cooking after about 20 minutes.
- Once the vegetables are grilled, let them cool to room temperature. Cut the zucchini and squash into large chunks and place in a large salad or mixing bowl.
- Cut the asparagus spears into 1-inch pieces. Discard the tough ends. Add them to the bowl.
- Cut the corn off of the cob using a sharp knife. Add the grilled corn kernels to the bowl.
- Add the halved cherry or grape tomatoes, shredded green lettuce, and chopped basil leaves to the bowl.
- Toss the salad until well combined.
- Make your dressing. In a blender or food processor, combine the chopped basil leaves, lemon juice, mayonnaise, honey, and salt. Cover the blender.
- Pulse a few times until the ingredients are combined.
- Scrape the sides of the blender with a spatula. Put the lid on the blender and open the pouring spout. Turn the blender on low. Drizzle the olive oil very slowly into the open pour spout. As the dressing emulsifies, it will splatter-- use your hand over the pour spout to keep the splatters contained.
- When the olive oil is added, scrape the sides again and cover the pour spout. Blend for 60 more seconds until the basil is well blended and the dressing is creamy.
- Add the dressing to the salad.Toss until all the vegetables are well coated with dressing. Top salad with grilled chicken, ripe avocado, or feta cheese, if desired. Serve salad at room temperature for best flavor.
- Vegan Substitution: To make this recipe vegan, substitute 1 tsp of Dijon mustard for the mayonnaise in the dressing and 1 tsp agave nectar for the honey.
Nutrition Information
Show Details
Calories
167kcal
(8%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
103mg
(4%)
Potassium
618mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1730IU
(35%)
Vitamin C
40.5mg
(45%)
Calcium
44mg
(4%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 103mg | 4% |
| Potassium | 618mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1730IU | 35% |
| Vitamin C | 40.5mg | 45% |
| Calcium | 44mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
54 reviews
Excellent
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