Servings
Font
Back
Grilled Vegetable Salad
4.9 from 54 votes

Grilled Vegetable Salad

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.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 8 servings
Calories: 167 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Coat the asparagus and corn lightly on all sides with olive oil. Sprinkle lightly with salt.
  3. 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.
  4. Remove the vegetables from the grill as they become tender. They should all be done cooking after about 20 minutes.
  5. 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.
  6. Cut the asparagus spears into 1-inch pieces. Discard the tough ends. Add them to the bowl.
  7. Cut the corn off of the cob using a sharp knife. Add the grilled corn kernels to the bowl.
  8. Add the halved cherry or grape tomatoes, shredded green lettuce, and chopped basil leaves to the bowl.
  9. Toss the salad until well combined.
  10. Make your dressing. In a blender or food processor, combine the chopped basil leaves, lemon juice, mayonnaise, honey, and salt. Cover the blender.
  11. Pulse a few times until the ingredients are combined.
  12. 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.
  13. 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.
  14. 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.
  15. 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

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: 8 servings

Amount Per Serving

Calories 167

% 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.