Grilled Asparagus Zucchini Salad

Let me tell you about one of my absolute favorite summer dishes—Grilled Asparagus Zucchini Salad. There’s something magical about fire-roasting veggies that brings out their natural sweetness. Picture a sunny day where everything seems brighter, and you’re outside grilling veggies from your garden. As the vibrant greens of the asparagus and zucchini hit the grill, they not only exude a delicious aroma but also create beautiful char marks that signal flavor. This salad is not just a side dish; it’s a statement of freshness and the joy of seasonal eating. The combination of grilled vegetables with a zesty dressing and crunchy toppings will leave you craving more.

Ingredients Overview for Grilled Asparagus Zucchini Salad

When creating the Grilled Asparagus Zucchini Salad, the ingredients play a vital role in the overall flavor and texture. Each component contributes something unique, making this dish a harmonious blend of taste. The key players—asparagus, zucchini, and butter lettuce—come together in a fresh and vibrant way to create a salad that is not only appealing to the eyes but also satisfying to the palate.

• 1 lb asparagus, ends trimmed: The star of this dish, bringing a delightful crunch and earthy flavor.
• 2 medium zucchini, ends trimmed, cut in half lengthwise and cut into spears: Adds a tender texture and light sweetness.
• Drizzle of olive oil, for tossing: Helps to coat the vegetables for grilling.
• Kosher salt and black pepper, to taste: Essential for enhancing the flavors of the vegetables.
• 1/4 cup olive oil: Used in the dressing, this adds richness.
• 2 tablespoons lemon juice: Provides acidity to brighten the salad.
• 1 small shallot, minced: Adds a sweet, mild onion flavor.
• 1 teaspoon Dijon mustard: Brings tanginess and depth to the dressing.
• 1 teaspoon honey: Balances the acidity with a hint of sweetness.
• 1 garlic clove, minced: Infuses a robust flavor into the dressing.
• Kosher salt and pepper, to taste: For seasoning the dressing.
• 4 cups chopped butter lettuce: The base that adds a delicate crunch.
• 3 green onions, sliced: Provides a fresh kick.
• 1/3 cup crumbled feta cheese: Creaminess and saltiness complement the veggies.
• 1/3 cup chopped pistachios: Adds a delightful crunch.
• 1/4 cup chopped dill: Fresh herb flavor that brightens the dish.
• 1/4 cup chopped basil: Another herb to enhance freshness.
• Lemon zest, for garnish: Final touch for a citrusy aroma.

Recipe Directions for Grilled Asparagus Zucchini Salad

Making the Grilled Asparagus Zucchini Salad is an absolute joy! Let’s dive into the steps that will lead you to a beautifully grilled and flavorful salad. You’ll see how simple it is to elevate your meal with these fresh ingredients.

1. Start by placing the asparagus and zucchini in a large bowl. Drizzle them with some olive oil and season generously with kosher salt and black pepper. Toss everything until the vegetables are well coated in the seasoning and oil, which will help them grill beautifully.
2. Preheat your outdoor grill or grill pan to medium high heat. This is where the magic happens! When the grill is hot, place the vegetables on it, making sure to put the zucchini cut side down. This will help develop those lovely grill marks.
3. Grill the asparagus for about 6 to 8 minutes. Keep an eye on them; you want them charred but still bright green. Use tongs to flip or roll them halfway through grilling. This ensures even cooking.
4. For the zucchini, grill for about 3 to 4 minutes per side. You’re looking for a tender texture and beautiful grill marks. Once they’re nicely marked, take them off the grill.
5. Transfer the grilled veggies to a cutting board and let them cool to room temperature. Once cool, cut them into 1-inch pieces. This makes them easier to eat and distributes the flavors throughout the salad.
6. Now, let’s make the dressing! In a small bowl, whisk together the remaining olive oil, lemon juice, minced shallot, Dijon mustard, honey, minced garlic, and seasoning with kosher salt and pepper. Whisk until everything is well combined and emulsified.
7. In a large serving bowl, combine the chopped butter lettuce, grilled asparagus and zucchini, sliced green onions, crumbled feta, pistachios, dill, and basil. This is where it all comes together!
8. Pour the dressing over the salad and gently toss until everything is well coated. You want each bite to be full of flavor!
9. Lastly, garnish with some lemon zest for a fragrant finish. Serve your beautiful Grilled Asparagus Zucchini Salad immediately and watch everyone enjoy!

Substitutions and Tips

When it comes to making the Grilled Asparagus Zucchini Salad, there are a few tips and substitutions that can enhance your dish. Here are some great ideas to keep in mind.

• Storage: How to store leftovers: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
• Freezing: Can you freeze this? It’s not recommended to freeze this salad as the texture of the greens will change.
• Preparation: You can prep the grilled veggies and dressing ahead of time, just store them separately until you’re ready to serve.
• Variations: Feel free to add in other seasonal vegetables like bell peppers or cherry tomatoes for extra flavor and color.
• Serving Size: This salad can easily be halved or doubled depending on your gathering size.

Serving Options for Grilled Asparagus Zucchini Salad

When it comes to serving the Grilled Asparagus Zucchini Salad, the possibilities are endless. Here’s how you can enjoy it:

• As a Main Course: This salad can shine as a light main dish, especially on a warm summer evening.
• Perfect Pairing: Serve it alongside grilled chicken or fish to create a balanced meal.
• Picnic Delight: Pack this salad for picnics; it holds up well and tastes fantastic even after a few hours.
• Potluck Favorite: Bring it to your next gathering and watch it disappear—it’s always a hit!
• Substitutions: Use other leafy greens like spinach or arugula instead of butter lettuce for a different flavor profile.
• Seasonal Serving: Enjoy this dish in spring or summer when the ingredients are at their freshest!

FAQ

Conclusion

The Grilled Asparagus Zucchini Salad is a beautiful blend of grilled vegetables and fresh greens that captures the essence of summer. It’s perfect for gatherings or casual weeknight dinners. I encourage you to try it this season; you won’t be disappointed!

Grilled Asparagus Zucchini Salad

The perfect blend of grilled vegetables and fresh greens, this Grilled Asparagus Zucchini Salad is a light yet satisfying dish full of flavor. It’s easy to make and ideal for any summer gathering. Enjoy the vibrant tastes and textures that make this salad a must-try!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 6 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

• Chef's Knife
• Frying pan
• Whisk

Method

 

1. Place the asparagus and zucchini in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
2. Preheat an outdoor grill or grill pan to medium high heat. Place the vegetables on the hot grill, the zucchini cut side down. Grill the asparagus for 6 to 8 minutes, or until charred but still bright green, flipping or rolling once. Grill the zucchini for 3 to 4 minutes per side, until tender and there are nice grill marks.
3. Transfer the grilled veggies to a cutting board and let cool to room temperature. Cut into 1-inch pieces.
4. Make the dressing. In a small bowl, whisk together the oil, lemon juice, shallot, Dijon mustard, honey, garlic, salt, and pepper.
5. In a large serving bowl, combine the lettuce, grilled asparagus and zucchini, green onion, feta, pistachios, dill, and basil. Pour the dressing over the salad and toss. Garnish with a little lemon zest and serve.

Notes

• Tip 1: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
• Tip 2: If you’re planning ahead, store the grilled veggies, dressing, and salad base separately and toss them together just before serving.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.