Name: Delicious Grilled Zucchini & Asparagus Salad You'll Love
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.5 lbs Zucchini and/or yellow squash; 1 bunch Asparagus (approx 9 ounces); 4 tbsp Extra virgin olive oil; 3 cloves Garlic (minced); 1 tsp Lemon zest; 2 tsp Lemon juice; 0.67 cup Mint (finely chopped); 0.67 cup Parsley (finely chopped); 0.25 tsp Chili flakes (adjust to taste); 0.25 tsp Salt; 0.25 tsp Pepper; 0.5 cup Toasted hazelnuts (cut in half)

As the sizzling sound of vegetables hitting the grill fills the air, I can’t help but feel a sense of summer joy. The vibrant colors of grilled zucchini and asparagus instantly brighten any meal and, believe me, this Grilled Zucchini & Asparagus Salad is a perfect embodiment of that spirit. With just 25 minutes of prep and cooking time, it’s a quick, healthy recipe that impresses both friends and family alike. Plus, it’s versatile enough to accommodate various dietary preferences—vegan, keto, you name it! Tossed in a zesty dressing of garlic, mint, and lemon, this salad brings together satisfying textures with the crunch of toasted hazelnuts. So, whether you’re lighting up the grill for a gathering or seeking a refreshing weekday side, why not discover the joy of this delightful dish?

Why is this salad a summer must-try?

Vibrant flavors: Packed with seasonal veggies, this salad bursts with freshness!

Quick prep: Ready in just 25 minutes, it’s perfect for busy weeknights or last-minute gatherings.

Nutty crunch: Toasted hazelnuts add an irresistible nuttiness, making each bite a delight.

Diet-friendly: With options for vegan, keto, and Whole30, it suits diverse dietary needs. Consider checking out my other vegan salad recipes for more inspiration!

Crowd pleaser: Serve it at your next BBQ, and watch your friends fall in love with this refreshing side!

Grilled Zucchini & Asparagus Salad Ingredients

For the Vegetables
• Zucchini and/or yellow squash – 1 ½ lbs of these colorful veggies give the salad a vibrant base.
• Asparagus – 1 bunch (approx 9 ounces) for a delightful crunch and earthy flavor.

For the Dressing
• Extra virgin olive oil – 4 tablespoon in total, this rich oil enhances the salad's flavor while keeping it healthy.
• Garlic – 3 cloves minced to add a punch of aromatic goodness.
• Lemon zest – 1 teaspoon brings brightness and a refreshing zing.
• Lemon juice – 2 teaspoon to help balance the flavors beautifully.
• Mint – ⅔ cup finely chopped, infusing a refreshing herbal note that's essential in this Grilled Zucchini & Asparagus Salad.
• Parsley – ⅔ cup finely chopped for added freshness and color.
• Chili flakes – ¼ teaspoon to give it a slight kick, adjust to your spice preference.
• Salt – ¼ teaspoon helps to bring all the flavors together.
• Pepper – ¼ teaspoon for a touch of warmth.

For the Crunch
• Toasted hazelnuts – ½ cup, cut in half for that nutty crunch that elevates this delightful salad.

With these fresh and flavorful ingredients at hand, you’re well on your way to creating a summer favorite that everyone will adore!

Step‑by‑Step Instructions for Grilled Zucchini & Asparagus Salad

Step 1: Preheat the Grill
Begin by preheating your barbecue, grill pan, or sandwich press to medium-high heat, around 400°F (200°C). This ensures a nice sear and those beautiful grill marks on your veggies. While the grill heats up, gather all your ingredients for this vibrant Grilled Zucchini & Asparagus Salad to streamline the cooking process.

Step 2: Prep the Vegetables
Slice the zucchini and yellow squash into long, ¼-inch thick slices. Be sure to cut evenly for consistent cooking. Brush each slice generously with 1 tablespoon of extra virgin olive oil, enhancing their flavor and preventing sticking. Once coated, you're ready to place them on the hot grill.

Step 3: Grill the Zucchini
Carefully place the zucchini slices on the grill and cook for about 3 minutes on each side. Look for nice char marks to indicate they're grilling perfectly. Once done, remove them from the grill and set the slices aside on a plate to cool slightly, keeping that refreshing summertime vibration alive in your Grilled Zucchini & Asparagus Salad.

Step 4: Prepare the Asparagus
Next, take your bunch of asparagus and snap off the woody ends for optimal tenderness. Lightly drizzle the spears with another tablespoon of olive oil for added flavor. Grill the asparagus for approximately 3 minutes, turning occasionally until they are tender and vibrant in color. Once grilled, set them aside to cool.

Step 5: Whisk Together the Dressing
In a bowl, combine the minced garlic, lemon zest, lemon juice, 3 tablespoons of olive oil, mint, parsley, chili flakes, salt, and pepper. Whisk together until all ingredients are well incorporated. This zesty dressing will infuse your Grilled Zucchini & Asparagus Salad with bright, aromatic flavors—perfect for those warm evenings.

Step 6: Combine the Ingredients
Once your grilled vegetables have cooled to room temperature, chop them into bite-sized pieces, approximately 1 inch each. Place the zucchini, yellow squash, and grilled asparagus into a large bowl. Add the toasted hazelnuts, which will give your salad an irresistible crunchy texture alongside the vibrant veggies.

Step 7: Toss with Dressing
Finally, pour the dressing over the bowl of vegetables and gently toss until everything is well coated. Take a moment to admire the colorful medley of the Grilled Zucchini & Asparagus Salad before serving at room temperature. This step not only blends the flavors but also enhances the visual appeal of your delightful creation!

Make Ahead Options

This Grilled Zucchini & Asparagus Salad is a brilliant choice for meal prep! You can grill the zucchini and asparagus up to 24 hours in advance, allowing the flavors to meld beautifully. Just cool the vegetables after grilling, then store them in an airtight container in the refrigerator. The dressing can also be made ahead—combine all the ingredients, and refrigerate for up to 3 days. When it's time to serve, simply chop the grilled veggies into bite-sized pieces, toss them with the dressing, and add the toasted hazelnuts. This way, your salad remains fresh and vibrant, giving you restaurant-quality results with minimal effort. Enjoy the extra time you'll save on busy weeknights!

What to Serve with Grilled Zucchini & Asparagus Salad

Elevate your mealtime experience with delightful pairings that complement this fresh and zesty salad perfectly.

Creamy Goat Cheese: The tangy, creamy texture of goat cheese adds a luxurious richness that balances the salad's crispness. Crumble it on top for an extra layer of flavor.
Grilled Lemon-Herb Chicken: A protein-packed option, this juicy chicken option pairs beautifully with the salad, enhancing the overall freshness of your meal.
Quinoa Pilaf: The nuttiness of quinoa elevates this dish while providing a hearty base. This gluten-free side brings another layer of texture to your plate.
Garlic Bread: Warm and crispy garlic bread makes for a comforting companion, providing a satisfying crunch that contrasts delightfully with the fresh salad.
Roasted Sweet Potatoes: Their natural sweetness complements the salad's savory and tangy elements. Plus, the soft texture offers a beautiful contrast against the crunch of grilled veggies.
Sauvignon Blanc: This refreshing wine with its zesty undertones showcases the salad’s lightness and enhances the vibrant flavors—perfect for warm nights.
Lemon Sorbet: For dessert, a serving of lemon sorbet provides a refreshing, palate-cleansing finish that resonates with the lemony notes in the salad.

These pairings not only enhance the flavors of your Grilled Zucchini & Asparagus Salad but also create a memorable dining experience for friends and family alike!

How to Store and Freeze Grilled Zucchini & Asparagus Salad

Fridge: Store any leftover Grilled Zucchini & Asparagus Salad in an airtight container for up to 3 days to keep it fresh and flavorful.

Room Temperature: If serving at a gathering, it’s best to keep the salad at room temperature for up to 1 hour. Discard any leftovers after this time to ensure food safety.

Freezer: For freezing, it’s best to avoid freezing the salad due to the texture changes in grilled vegetables. If you must, store in a freezer-safe airtight container for up to 2 months.

Reheating: If you have leftover grilled veggies, reheat gently in the microwave or on the stovetop until warmed through. Avoid overheating to maintain texture.

Helpful Tricks for Grilled Zucchini & Asparagus Salad

Choose Fresh Veggies: Use fresh, seasonal zucchini and asparagus for the best flavor and texture in your Grilled Zucchini & Asparagus Salad.

Watch the Grill Time: Over-grilling can make vegetables mushy. Aim for about 3 minutes per side for perfectly charred, tender veggies.

Cool Before Chopping: Let the grilled zucchini and asparagus cool to room temperature before cutting. This keeps their vibrant color and prevents them from becoming soggy.

Dressing Balance: Adjust the dressing to your taste. Start with less salt and chili flakes, then add more gradually to avoid overpowering the salad.

Extra Crunch: If you're looking for a nut-free version, swap hazelnuts with pumpkin seeds for a delightful crunch without the allergy concerns!

Grilled Zucchini & Asparagus Salad Variations

Feel free to get creative with this delicious salad, as there are endless ways to make it your own!

Dairy-Free: Substitute toasted hazelnuts with sunflower seeds for a nut-free version that's just as crunchy. This swap makes it palatable for those with nut allergies.
Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper to the dressing for a fragrant heat that builds slowly as you enjoy.
Cheesy Delight: Shave some pecorino or parmesan cheese over the salad before serving for an indulgent, savory finish.
Herb Explosion: Swap mint and parsley for basil or cilantro to change the flavor profile entirely. A new herb brings a delightful twist, keeping each bite exciting!
Roasted Veggies: Instead of grilling, try roasting the zucchini and asparagus in the oven for a caramelized, sweet flavor that's absolutely irresistible.
Citrus-Kissed: Incorporate orange zest and juice along with the lemon for a refreshing pop of flavor that brightens up every bite.
Quinoa Boost: Toss in cooked quinoa for a hearty, filling salad that adds a protein punch, making it a complete meal.
Berry Bliss: Mix in some fresh strawberries or blueberries for a sweet and tangy contrast against the savory grilled vegetables. Their juiciness will elevate this salad to a whole new level!

With these simple variations and substitutions, you can easily customize this Grilled Zucchini & Asparagus Salad to suit your taste. And don't forget to check out my other healthy summer salad recipes for even more inspiration!

Grilled Zucchini & Asparagus Salad Recipe FAQs

What should I look for when selecting zucchini and asparagus?
Absolutely! When choosing zucchini, look for firm, unblemished skin, preferably with a vibrant green color and no dark spots. For asparagus, pick spears that are bright green with firm tips. Thinner spears are usually more tender, while thicker ones have a heartier texture. Freshness can significantly enhance the flavor of your Grilled Zucchini & Asparagus Salad!

How should I store leftovers of the salad?
Very! To keep your Grilled Zucchini & Asparagus Salad fresh, store any leftovers in an airtight container in the fridge. This will help maintain its flavors and textures for up to 3 days. It’s best enjoyed cold or at room temperature, so just give it a gentle toss before serving again!

Can I freeze the Grilled Zucchini & Asparagus Salad?
While it’s not ideal due to potential texture changes, if you decide to freeze it, you can place the salad in a freezer-safe airtight container for up to 2 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and give it a good mix. Just keep in mind that the grilled vegetables might lose some of their crisp texture!

What if my zucchini and asparagus are overcooked?
Fear not! Overcooked zucchini and asparagus can become mushy, but there are ways to salvage them. If you notice they’re too soft, you can turn them into a delicious soup or blend them into a healthy dip. Simply add some broth and seasonings, heat until warmed through, and blend until smooth. It’s a wonderful way to save those veggies!

Is this salad suitable for vegan diets?
Absolutely! This Grilled Zucchini & Asparagus Salad is not only vegan, but it's also compliant with Keto, Paleo, and Whole30 diets. Plus, if anyone in your family has a nut allergy, simply swap the hazelnuts for pumpkin seeds for a delightful crunch without any concerns. Enjoy adapting it to fit everyone’s needs!