Grilled green salad
Elevate your greens with this Grilled Green Salad! Featuring smoky zucchini, tender asparagus, and crisp green beans, all tossed in a zesty mustard-vinegar dressing. Simple and nutritious, this salad is a vibrant addition to any meal. Perfect for your next outdoor cookout or a healthy lunch option!
- 25 Apr 2024
- Cook time 5 min
- Prep time 15 min
- 8 Servings
- 7 Ingredients
Grilled green salad is a delightful, healthy dish that combines fresh, grilled vegetables with a tangy mustard vinaigrette. Perfect as a light meal or a side dish, this recipe features zucchini, asparagus, green beans, and spinach, making it both nutritious and flavorful. Whether you're hosting a summer barbecue or seeking a fresh addition to your dinner table, this grilled green salad is sure to impress.
Ingredients:
Instructions:
- Preheat your grill to medium-high heat.
- Slice the zucchini into even rounds.
- Trim the tough ends off the asparagus.
- Trim the ends of the green beans.
- In a large mixing bowl, combine the zucchini slices, asparagus, and green beans. Drizzle 2 tbsp of olive oil over the vegetables. Toss until they are evenly coated.
- Place the zucchini slices, asparagus, and green beans directly on the preheated grill. Grill for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
- Watch closely to avoid burning. The vegetables should be tender but still have a slight crunch.
- In a small bowl, whisk together 2 tbsp vinegar and 2 tsp mustard until well combined.
- In a large salad bowl, place 4 cups of fresh spinach.
- Add the grilled zucchini, asparagus, and green beans to the spinach.
- Drizzle the mustard-vinegar dressing over the salad.
- Toss gently to combine all ingredients and ensure the dressing coats the vegetables and spinach evenly.
- Transfer the grilled green salad to a serving platter or individual bowls.
- Enjoy it as a refreshing and healthy side dish or a light main course.
Tips:
- Choose fresh, firm zucchini and asparagus for the best grilling results. Fresh produce retains more moisture and flavor.
- Cut your vegetables to uniform sizes to ensure even cooking on the grill.
- Preheat your grill to medium-high heat before adding the vegetables to prevent sticking and achieve those beautiful grill marks.
- Use a grill basket for smaller vegetables like green beans to prevent them from falling through the grates.
- Toss your grilled vegetables with the spinach and vinaigrette just before serving to maintain the spinach's crisp texture.
- If you prefer a more robust vinaigrette, let the mustard and vinegar mixture sit for a few minutes before combining it with the vegetables.
Your grilled green salad is now ready to be enjoyed. This vibrant dish not only delivers a burst of fresh flavors but also packs a nutritional punch. Serve it as a refreshing standalone salad or as a healthy side to your favorite grilled main courses. Enjoy the smoky, tangy goodness of this dish any time of year!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 40kcal | 2% |
| Protein | |
| Protein 3.49g | 2% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 3.35g | 9% |
| Sugar 3.88g | 4% |
| Fat | |
| Fat 3.83g | 5% |
| Saturated 0.58g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 27mg | 5% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 1.35mg | 8% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 22mg | 24% |
| Vitamin E 1.45mg | 10% |
| Vitamin K 120ug | 102% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 2.48mg | 23% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 440mg | 13% |
| Selenium, Se 2.65ug | 5% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.76mg | 7% |
| 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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