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!

  • 20 May 2025
  • Cook time 5 min
  • Prep time 15 min
  • 8 Servings
  • 7 Ingredients

Grilled green salad

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:

2 zucchini
400g
1.50 lb asparagus
680g
2 tbsp olive oil
27g
1 cup green beans
230g
2 tbsp vinegar
30g
2 tsp mustard
10g
4 cups spinach
120g

Instructions:

1. Preheat the Grill:
- Preheat your grill to medium-high heat.
2. Prepare the Vegetables:
- Slice the zucchini into even rounds.
- Trim the tough ends off the asparagus.
- Trim the ends of the green beans.
3. Drizzle with Olive Oil:
- 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.
4. Grill the Vegetables:
- 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.
5. Prepare the Dressing:
- In a small bowl, whisk together 2 tbsp vinegar and 2 tsp mustard until well combined.
6. Combine and Serve:
- 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.
7. Serve:
- 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 Size190 grams
Energy
Calories 40kcal2%
Protein
Protein 3.49g2%
Carbohydrates
Carbohydrates 7g2%
Fiber 3.35g9%
Sugar 3.88g4%
Fat
Fat 3.83g5%
Saturated 0.58g2%
Cholesterol 0.00mg-
Vitamins
Vitamin A 90ug10%
Choline 27mg5%
Vitamin B1 0.18mg15%
Vitamin B2 0.23mg17%
Vitamin B3 1.35mg8%
Vitamin B6 0.23mg14%
Vitamin B9 80ug21%
Vitamin B12 0.00ug0%
Vitamin C 22mg24%
Vitamin E 1.45mg10%
Vitamin K 120ug102%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.22mg24%
Iron, Fe 2.48mg23%
Magnesium, Mg 44mg10%
Phosphorus, P 80mg7%
Potassium, K 440mg13%
Selenium, Se 2.65ug5%
Sodium, Na 36mg2%
Zinc, Zn 0.76mg7%
Water
Water 170g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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