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Grilled Zucchini Salad

This Grilled Zucchini Salad is a smoky, summery dish that pairs charred zucchini with fresh greens and a zippy lemon vinaigrette for a simple but bold salad!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: Gluten-Free, Salad, Summer, Zucchini
Servings: 4

Equipment

  • Grill or Grill Pan
  • Mixing Bowls

Ingredients

  • 2 Zucchini Sliced into rounds
  • 4 ears Sweet Corn Shucked and silk removed
  • 2 Red Onions Cut into quarters
  • 2 tbsp Olive Oil
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 8 cups Mixed Greens Torn into bite-sized pieces. I used a combination of arugula and massaged Lacinato Kale
  • 1 cup Plant-Based Feta Crumbled
  • ¼ cup Olive Oil
  • 1 tbsp Lemon Zest About the zest of a lemon
  • 2 tbsp Lemon Juice About the juice of a lemon
  • ½ tsp Agave or Maple Syrup Optional
  • 1 tsp Dijon Mustard Or other mustard
  • 1 clove Garlic Grated
  • ⅓ tsp Sea Salt
  • ¼ tsp Fresh Ground Black Pepper
  • 2 Avocados Diced

Instructions

  • Slice your zucchini, and place in a mesh strainer and toss with salt. Set aside for 10 minutes to draw the moisture out. After 10 minutes, pat the zucchini dry.
  • Heat a grill or grill pan over medium-high heat. Brush the zucchini, corn, and red onions with the oil and season with salt and pepper.
  • Arrange the veggies on the grill and cook, turning occasionally, until the zucchini turns golden brown, about 3 to 5 minutes, until the corn kernels are browned in spots, 6 to 8 minutes, and until the red onions are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
  • While the veggies are cooling, add the lemon zest, lemon juice, agave or maple syrup, if using, mustard, olive oil, garlic, salt, and pepper to a mixing bowl and whisk until combined.
  • If you are using the kale, slice it, place it in a large mixing bowl, and massage it for 5 minutes. Add in your other greens to the mixing bowl.
  • After the charred onions have cooled, slice them into thin strips, cut the corn off the cob, and add them to the mixing bowl along with the zucchini, feta, and avocado. Add the dressing the toss the salad to combine.
  • This is best fresh. If you want to have this multiple nights, only dress what you plan on eating. Store the leftovers separately in airtight containers in the fridge for 3 days.