Grilled asparagus and zucchini salad
Enjoy a vibrant and healthy Grilled Asparagus and Zucchini Salad featuring fresh broad beans and a hint of spearmint. Perfectly grilled veggies with a light touch of olive oil and vinegar create a refreshing dish that's ready in minutes.
- 01 Apr 2024
- Cook time 10 min
- Prep time 5 min
- 8 Servings
- 6 Ingredients
Grilled Asparagus and Zucchini Salad is a light and refreshing dish, perfect for a healthy lunch or a colorful side at dinner. Combining tender grilled vegetables with a hint of mint and a light dressing, this salad is both nutritious and delicious. Whether you're a seasoned chef or a kitchen novice, this recipe is simple and quick to prepare, yet packed with flavor.
Ingredients:
Instructions:
- Broad Beans: If using fresh broad beans, shell them. If canned or frozen, drain or defrost them.
- Asparagus: Trim the woody ends off the asparagus spears.
- Zucchini: Slice the zucchini lengthwise into thin strips.
- Spearmint: Roughly chop the spearmint leaves.
- Bring a pot of lightly salted water to a boil.
- Add the shelled broad beans and cook for about 2-3 minutes until tender.
- Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
- Preheat your grill to medium-high heat.
- In a large bowl, toss the asparagus and zucchini slices with 1 teaspoon of olive oil, ensuring they are lightly coated.
- Place the asparagus spears and zucchini slices on the grill. Grill for about 3-4 minutes per side, or until they are tender and have nice grill marks.
- Remove from grill and allow to cool slightly, then cut the asparagus into manageable pieces (2-inch lengths are suggested).
- In a large salad bowl, combine the grilled asparagus, grilled zucchini, and blanched broad beans.
- Add the chopped spearmint leaves.
- Drizzle the 2 tablespoons of vinegar over the salad, gently tossing to coat all the ingredients evenly. Season with a little extra salt and black pepper if desired.
- Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld together.
Tips:
- Make sure to preheat your grill to a medium-high temperature for the best grilling results.
- Cut the zucchini lengthwise to ensure they cook evenly and have beautiful grill marks.
- Blanch the broad beans briefly in boiling water, then cool them quickly in ice water to keep them bright green and tender.
- Use fresh spearmint for a burst of freshness; dried mint won't provide the same vibrant flavor.
- Mix the vinegar and olive oil thoroughly to create a well-balanced dressing.
- Season with salt and pepper to taste just before serving for an extra kick of flavor.
This Grilled Asparagus and Zucchini Salad makes for a delightful, health-conscious meal that can be enjoyed any time of the year. With its vibrant flavors and quick preparation time, it's sure to become a staple in your recipe collection. Enjoy it as a side dish or a stand-alone delight and savor every bite of this nutritious salad.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 4.20g | 3% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 3.55g | 9% |
| Sugar 3.83g | 4% |
| Fat | |
| Fat 0.98g | 1% |
| Saturated 0.19g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 1.30mg | 8% |
| Vitamin B6 0.21mg | 13% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 18mg | 20% |
| Vitamin E 1.05mg | 7% |
| Vitamin K 40ug | 33% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 2.38mg | 22% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 440mg | 13% |
| Selenium, Se 2.59ug | 5% |
| Sodium, Na 9mg | 1% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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