Grilled Asparagus & Zucchini Salad

The grilled vegetable salad that I can repeat every summer

I’ve always been a lettuce. It is one of my favorite opportunities to eat – fresh, colored vegetables. I love to play around what is in season and mix textures and flavors to create something that feels exciting every time. This grilled asparagus and zucchini salad is one that I come back to every summer.

The smoky grilled vegetables are the heart of it, paired with crispy butter salad, salty feta, crispy pistachios and many fresh herbs. Everything is tied together with a lemon -smotting dressing, which is lazy, just a little sweet and super bright. It is alive, satisfying and full of taste in this simple, inappropriate way, how summer food should be.

Regardless of whether you do it for yourself, serve it at a dinner party or bring it to a potluck, this is one of these salads that is simple but noticeable – and one that you will do again and again.

Ingredients (with helpful notes)

• asparagus: Cut the wooden ends so that the spear cook tender and evenly.
• zucchini: Cut into spears to grill simple grilling and perfect chart tracks.
• olive oil: A light drizzle helps to prevent gluing and gives a rich taste.
• Butter salad: Soft and tender and creates a gentle base that compensate for smoky vegetables.
• Green onions: Add a mild, fresh bite without overwhelming the other flavors.
• Feta cheese: Creamy and salty, it brings wealth and tang to the salad.
• Pistachios: Your butter crisis adds texture and a subtle nutty note.
• Herbs: Dill and basil are the perfect combination! So fresh!
• Lemon dressing: A light, spicy dressing made of fresh lemon juice, honey, shallots, garlic and dijon -mustard for emulgate. It is easy to whisk and add so much taste to the salad!

Salad variations

• Add protein: Grilled chicken, salmon, shrimp or even chickpeas transform this into a hearty meal.
• Exchange the cheese: Goat cheese or shaved parmesan can be delicious replacement for feta.
• Change the greens: Rucola, spinach or baby cabbage add a different texture and a different taste.
• Use other nuts: Roasted almonds, pecans, walnuts or pine seeds work well if they have no pistachios.
• Do it vegan: Skip the feta and use pure maple syrup instead of honey to sweeten the dressing.

vegetarian

Grilled asparagus and zucchini salad

A lively summer salad with smoky -grilled asparagus and zucchini, fresh herbs, creamy feta and crispy pistachios – all brought together with a potential lemon dressing. Light, tasteful and perfect for every meal or meeting.

To grill:

• 1 LB Asparagus, ends circumcised
• 2 medium zucchini, Circumcised ends, halved in length and cut into spears
• Drizzle of olive oil, to throw
• Kosher salt and black pepper, taste good

For the dressing:

• 1/4 cup olive oil
• 2 tablespoon Lemon juice
• 1 Small shallot, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 1 Clove of garlic, chopped
• Kosher salt and pepper, taste good

For the salad:

• 4 Cup chopped salad
• 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 peel, garnish

• Place the asparagus and zucchini in a large bowl. Drizzle with olive oil and season with salt and pepper. Throw up to well.

• Preheat an outer grill or grill pan for medium heat. Place the vegetables on the hot grill, the zucchini cut the side down. Grill the asparagus for 6 to 8 minutes or up to charred, but still light green, turning back or rolling. Grill the zucchini for 3 to 4 minutes per side until the tender and there are beautiful grill tracks.

• Transfer the grilled vegetables to a cutting board and let the room temperature cool. Cut into 1-inch pieces.

• Make dressing. Whisk oil, lemon juice, shallot, dijon -mustard, honey, garlic, salt and pepper in a small bowl.

• Combine the salad, grilled asparagus and zucchini, green onions, feta, pistachios, dill and basil. Pour the dressing over the salad and throw them. Garnish and serve with a little lemon peel.

How to store: This salad is best enjoyed, but remnants can be in an airtight container in the fridge for up to 2 days. If you plan ahead, store the grilled vegetables, put on and the salad base separately and throw it together just before serving. This keeps the green crispy and prevents the vegetables from becoming too moist.

Calories: 182KcalPresent Carbohydrates: 11GPresent Protein: 6GPresent Fat: 11GPresent Saturated fat: 3GPresent Polyunes unsaturated fat: 2GPresent Monoons unsaturated fat: 9GPresent Cholesterol: 7mgPresent Sodium: 116mgPresent Potassium: 535mgPresent Fiber: 4GPresent Sugar: 5GPresent Vitamin A: 2135IUPresent Vitamin C: 23mgPresent Calcium: 102mgPresent Iron: 3mg

Keywords Asparagus, feta cheese, lemon, zucchini

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