Grilled Zucchini & Asparagus Salad: Fresh and Flavorful Delight

A vibrant and quick Grilled Zucchini & Asparagus Salad that celebrates summer produce with crunchy hazelnuts and a zesty dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Vegetarian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Zucchini or Yellow Squash
1 bunch Asparagus or green beans if unavailable
½ cup Toasted Hazelnuts can substitute with almonds or pumpkin seeds

For the Dressing

¼ cup Extra Virgin Olive Oil or avocado oil
2 cloves Garlic minced
1 tablespoon Lemon Zest
2 tablespoons Lemon Juice fresh
¼ teaspoon Chili Flakes adjust for spice preference

For Freshness

¼ cup Finely Chopped Mint can substitute with basil or chives
¼ cup Finely Chopped Parsley

Equipment

Grill
Grill pan
Medium Bowl
Brush

Method

Step-by-Step Instructions

Preheat your grill, barbecue, or grill pan to medium-high heat (375°F to 400°F). Oil the grates lightly.
Wash and slice the zucchini and yellow squash into ¼-inch thick rounds. Coat with olive oil.
Grill zucchini and squash slices for about 3 minutes on each side until tender and firm. Set aside.
Trim asparagus ends and toss with olive oil. Grill for about 3 minutes until vibrant and tender.
In a bowl, combine minced garlic, lemon zest, juice, olive oil, chili flakes, and seasoning. Whisk together.
Cut grilled zucchini and asparagus into bite-sized pieces. Mix in toasted hazelnuts and toss with the dressing.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 12gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 150mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

This salad captures the essence of summer and is perfect for any gathering. Enjoy it fresh or at room temperature.

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