Grilled zucchini and coriander salad
Grilled zucchini and coriander salad is a vibrant, refreshing dish featuring earthy grilled zucchini, bright lemon juice, and fresh herbs. This easy recipe is perfect for summer gatherings as a light side or healthy main.
Cook time 5 min
Prep time 10 min
Ingredients:
3 large zucchini1/2 red onion
1/3 cup spearmint
1/4 cup coriander leaves
1 tbsp olive oil
2 tbsp lemon juice
Grilled zucchini and coriander salad is a refreshing and light dish perfect for summer gatherings or as a healthy side. This recipe combines the earthy flavor of grilled zucchini with the tanginess of lemon juice, the sharpness of red onion, and the freshness of spearmint and coriander. It’s simple to prepare, making it a great option for both novice cooks and seasoned chefs looking for a quick and delicious addition to their meal.
Instructions:
- Rinse the zucchini under cold water and pat them dry with a clean towel.
- Trim the ends off each zucchini and slice them lengthwise into thin strips, around 1/4 inch thick.
- Preheat your grill to medium-high heat.
- Brush both sides of the zucchini slices with olive oil.
- Place the zucchini slices on the grill and cook for 3-4 minutes on each side until they are tender and have nice grill marks. Keep an eye on them to avoid overcooking.
- Remove the zucchini from the grill and let them cool slightly on a plate.
- While the zucchini is cooling, peel the red onion and thinly slice it into half-moons.
- Rinse the spearmint and coriander leaves under cold water, pat them dry, and then finely chop the leaves.
- In a small bowl, whisk together the olive oil and freshly squeezed lemon juice until well combined. Season with a pinch of salt and pepper to taste if desired.
- In a large bowl, combine the grilled zucchini slices, sliced red onion, chopped spearmint, and coriander leaves.
- Pour the lemon-olive oil dressing over the salad and gently toss to combine all the ingredients evenly.
- Transfer the salad to a serving platter or individual plates.
- Optionally, garnish with a few extra coriander or spearmint leaves for presentation.
- Serve the salad immediately while the zucchini is still slightly warm, or let it chill in the refrigerator for a refreshing cold salad.
This grilled zucchini and coriander salad is a delightful blend of flavors and textures that will liven up any meal. Whether served as a side dish or a light appetizer, it is sure to impress with its vibrant taste and simplicity. Enjoy the burst of freshness and the satisfying crunch, knowing you’ve created a dish that’s both nutritious and delicious.
Grilled zucchini and coriander salad FAQ:
Grill the zucchini for 3-4 minutes on each side until tender and with grill marks. Be sure not to overcook them to maintain their texture.
Yes, you can prepare the salad components ahead of time. However, it's best to assemble the salad just before serving to keep the zucchini fresh and prevent it from becoming soggy.
If using a grill pan, a standard size (around 10-12 inches) works well. Make sure there is enough space for the zucchini slices to lay flat without overlapping for even cooking.
You can substitute spearmint with fresh mint or omit it entirely. The salad will still be flavorful with the other ingredients.
Store leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but it can be eaten cold as a quick snack or side dish.
Cooking Tips:
- Choose fresh ingredients: Opt for fresh, firm zucchini and vibrant coriander leaves to ensure the best flavor and texture.
- Preheat the grill: Make sure to preheat your grill to medium-high heat to achieve the perfect char on your zucchini slices.
- Slice zucchini evenly: Slice the zucchini into even rounds or strips to ensure they cook uniformly on the grill.
- Marinate before grilling: Toss the zucchini slices with olive oil and lemon juice before grilling to enhance the flavor.
- Use a grill basket: If you find it difficult to handle zucchini slices on the grill, use a grill basket to prevent them from falling through the grates.
- Allow cooling slightly: Let the grilled zucchini cool for a few minutes before mixing it with the other ingredients to prevent wilting of the herbs.
- Adjust seasoning: Taste and adjust the seasoning with salt and pepper before serving to match your preference.
Nutrition Facts
4 ServingsCalories 45kcal
Protein 2.88g
Carbohydrates 9g
Fiber 2.59g
Sugar 6g
Fat 4.12g
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