Looking for a delicious and healthy salad recipe that will impress your guests? Look no further! Today, I’m excited to share with you a mouthwatering recipe for Grilled Asparagus and Zucchini Salad with a Lemon and Basil Vinaigrette. This salad is not only packed with flavor but also full of nutritious ingredients that will leave you feeling satisfied and energized.
Grilled Asparagus and Zucchini Salad: A Burst of Freshness
Feast your eyes on the vibrant colors of this salad. The combination of grilled asparagus, zucchini, and a tangy lemon and basil vinaigrette creates a burst of freshness in every bite. The grilled vegetables add a smoky char that pairs perfectly with the bright and zesty dressing.
Ingredients:
- 1 bunch of asparagus
- 2 zucchinis
- Juice of 1 lemon
- Handful of fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
1. Preheat your grill to medium-high heat.
2. Trim the ends of the asparagus and slice the zucchinis into thin strips.
3. In a small bowl, whisk together the lemon juice, chopped basil, olive oil, salt, and pepper to create the vinaigrette.
4. Drizzle the asparagus spears and zucchini slices with olive oil and season with salt and pepper.
5. Grill the vegetables for about 3-4 minutes on each side, or until they are tender and slightly charred.
6. Remove the vegetables from the grill and let them cool for a few minutes.
7. Arrange the grilled asparagus and zucchini on a platter.
8. Drizzle the lemon and basil vinaigrette over the vegetables.
9. Garnish with additional fresh basil leaves if desired.
10. Serve and enjoy!
How to Prepare:
Preparing this Grilled Asparagus and Zucchini Salad is a breeze. Simply follow these easy steps, and you’ll have a delicious and healthy dish ready in no time. This recipe is perfect for a quick weeknight dinner or as a refreshing side dish for your next barbecue.
Start by preheating your grill to medium-high heat. While the grill is heating up, trim the ends of the asparagus and slice the zucchinis into thin strips. In a small bowl, whisk together the lemon juice, chopped basil, olive oil, salt, and pepper to create the vinaigrette. Drizzle the asparagus spears and zucchini slices with olive oil and season with salt and pepper.
Once the grill is hot, grill the vegetables for about 3-4 minutes on each side, or until they are tender and slightly charred. Remove the vegetables from the grill and let them cool for a few minutes. Now, it’s time to arrange the grilled asparagus and zucchini on a platter. Drizzle the lemon and basil vinaigrette over the vegetables and garnish with additional fresh basil leaves if desired. Your Grilled Asparagus and Zucchini Salad is now ready to be served!
Preparation Time:
From start to finish, this recipe takes approximately 20 minutes to prepare. It’s a quick and easy dish that will save you time in the kitchen while still impressing your guests with its incredible flavors.
Servings:
This recipe yields 4 servings. It’s perfect for sharing with friends and family or for meal prepping for a delicious lunch throughout the week. If you’re serving it as a side dish, it pairs well with grilled chicken or fish.
Nutrition Facts:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
Tips:
- To make this recipe vegan, simply omit the grilled chicken or fish and enjoy the salad as a standalone dish.
- You can customize this salad by adding your favorite vegetables. Try adding cherry tomatoes, red onions, or bell peppers for an extra pop of color and flavor.
- Make sure to not overcook the vegetables on the grill. You want them to have a slight char and be tender but still have a slight crunch.
- This salad is best served immediately after preparing. However, you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
FAQs:
Q: Can I grill the vegetables using a grill pan instead of an outdoor grill?
A: Yes, you can use a grill pan on your stovetop to grill the vegetables if you don’t have access to an outdoor grill. Simply heat the grill pan over medium-high heat and follow the same instructions as for the outdoor grill.
Q: Can I make the vinaigrette ahead of time?
A: Absolutely! You can prepare the vinaigrette up to 24 hours in advance and store it in the refrigerator until you’re ready to use it. Just give it a good shake or stir before drizzling it over the grilled vegetables.
Q: Can I add some crumbled feta cheese or toasted pine nuts to the salad?
A: Definitely! If you want to add an extra layer of flavor and texture, crumbled feta cheese or toasted pine nuts would be a delicious addition to this salad. Sprinkle them over the grilled vegetables before drizzling the vinaigrette.
There you have it – a recipe for Grilled Asparagus and Zucchini Salad with a Lemon and Basil Vinaigrette that is sure to impress. It’s a perfect balance of flavors and textures, and it’s packed with nutritious ingredients to keep you feeling your best. So fire up the grill and give this recipe a try – your taste buds will thank you!
