Name: Grilled Asparagus & Zucchini Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 lb asparagus, ends trimmed; 2 medium zucchini, cut in half lengthwise and cut into spears; 2 tablespoons olive oil, for tossing; kosher salt and black pepper, to taste; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 small shallot, minced; 1 teaspoon dijon mustard; 1 teaspoon honey; 1 garlic clove, minced; kosher salt and pepper, to taste; 4 cups chopped butter lettuce; 3 green onions, sliced; 1/3 cup crumbled feta cheese; 1/3 cup chopped pistachios; 1/4 cup chopped dill; 1/4 cup chopped basil; lemon zest, for garnish

Description

Enjoy the vibrant flavors of grilled asparagus and zucchini in this refreshing salad, topped with feta cheese and fresh herbs. Perfect for a quick, healthy meal!

Ingredients

Scale

1 lb asparagus, ends trimmed
2 medium zucchini, cut in half lengthwise and cut into spears
2 tablespoons olive oil, for tossing
kosher salt and black pepper, to taste
1/4 cup olive oil
2 tablespoons lemon juice
1 small shallot, minced
1 teaspoon dijon mustard
1 teaspoon honey
1 garlic clove, minced
kosher salt and pepper, to taste
4 cups chopped butter lettuce
3 green onions, sliced
1/3 cup crumbled feta cheese
1/3 cup chopped pistachios
1/4 cup chopped dill
1/4 cup chopped basil
lemon zest, for garnish

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Instructions

In a large bowl, place the asparagus and zucchini. Drizzle with olive oil and season with salt and pepper. Toss to coat well.
Preheat the grill or grill pan to medium-high heat. Place vegetables on the grill, cut side of zucchini facing down. Grill asparagus for 6 to 8 minutes until charred, flipping once. Grill zucchini for 3 to 4 minutes per side until tender with grill marks.
Transfer grilled vegetables to a cutting board and cool to room temperature. Cut them into 1-inch pieces.
For the dressing, whisk together olive oil, lemon juice, minced shallot, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl.
In a serving bowl, combine the chopped lettuce, grilled asparagus and zucchini, sliced green onions, crumbled feta, chopped pistachios, dill, and basil. Pour the dressing over the salad and toss to combine. Garnish with lemon zest before serving.

Notes

Adjust salt and pepper according to your taste preference.
Feel free to add other grilled vegetables for extra flavor.
This salad is best served fresh but can be stored in the refrigerator for up to one day.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 220mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 7g
Cholesterol: 10mg