Grilled Zucchini Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
275 kcal
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Course
Salad
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Cuisine
North American
Grilled Zucchini Salad Recipe
Description
To prepare the salad, zucchini is sliced both into rounds and lengthwise strips, then tossed with olive oil and sea salt before grilling until tender and lightly charred. Corn ears are grilled whole to develop sweetness and a subtle smoky flavor; the kernels are cut off after cooling. These grilled vegetables add depth and a smoky element to the salad.
The dressing is crafted by blending toasted sunflower seeds with water, fresh lemon juice, miso paste (or gluten-free soy sauce for substitution), garlic, and an optional pinch of cayenne for mild heat. This creates a creamy, umami-rich dressing with a smooth texture that complements the fresh and grilled salad components well.
The salad layers various fresh ingredients including salad greens, alfalfa sprouts, chickpeas, shredded purple cabbage, sunflower seeds, and fresh dill, topped with the grilled zucchini and corn. Tossing everything in the sunflower seed dressing binds the diverse textures and flavors into a cohesive dish that can serve as a light main or a hearty side.
Ingredients
Grilled Zucchini Salad
- 4 medium zucchini 2 sliced into ½ inch rounds, 2 sliced lengthwise into ¼ inch strips
- 2 ears corn shucked
- 1 tablespoon olive oil
- ½ teaspoon salt sea salt
- 4 cups salad greens
- 1 cup alfalfa sprouts
- ½ can chickpeas drained and rinsed
- 2 cups purple cabbage shredded
- ½ cup sunflower seeds
- 1 tablespoon dill fresh
Sunflower Seed Dressing
- ½ cup sunflower seeds see notes, toasted
- ¾ cup water
- 1 lemon juiced
- 1 tablespoon miso paste use gluten-free soy sauce, if needed
- 1 clove garlic
- cayenne optional, a pinch
- salt to taste, sea salt
Instructions
- Oil and preheat your grill to 450 degrees Fahrenheit. Toss the zucchini and corn with the oil and sea salt. Grill, turning the zucchini once and the corn a few times. Cook the zucchini for 3-4 minutes per side and the corn for 10 minutes. When the corn is cool enough to touch, cut off the kernels.
- While the zucchini and corn are cooking, place all the sunflower seed dressing ingredients into your high-powered blender and blend on high until smooth.
- Layer the salad greens, alfalfa sprouts, chickpeas, cabbage, sunflower seeds, dill, and the grilled zucchini and corn in a large salad bowl. Pour the dressing over the top and toss to coat.
Notes
- If a high-powered blender is unavailable, substitute whole sunflower seeds with sunflower seed butter to make the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 275kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 615mg | 26% |
| Potassium | 910mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1379IU | 28% |
| Vitamin C | 76mg | 84% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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