Description

This Grilled Asparagus & Zucchini Salad is a vibrant dish featuring fresh asparagus, zucchini, and arugula. Tossed with a zesty dressing, it’s a healthy option for quick meals or as a side dish.

Ingredients

Scale

1 lb asparagus, ends trimmed
2 medium zucchini, ends trimmed, cut in half lengthwise and cut into spears
drizzle of 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, combine the asparagus and zucchini. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Preheat the grill to medium-high heat. Grill the asparagus for 6 to 8 minutes, turning occasionally, until charred and bright green. Grill the zucchini, cut side down, for 3 to 4 minutes per side until tender with grill marks.
Remove the grilled vegetables and let them cool on a cutting board. Cut into 1-inch pieces once cooled.
Prepare the dressing by whisking together olive oil, lemon juice, shallot, Dijon mustard, honey, garlic, salt, and pepper in a small bowl.
In a serving bowl, mix the butter lettuce, grilled asparagus, and zucchini, green onions, feta, pistachios, dill, and basil. Drizzle the dressing over the salad and toss to combine. Garnish with lemon zest before serving.

Notes

For an extra kick, feel free to add some red pepper flakes to the dressing.
This salad pairs well with grilled chicken or fish for a complete meal.
Leftovers can be stored in the fridge for up to two days.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 300mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 6g
Cholesterol: 5mg