Description
This Grilled Zucchini Salad is a refreshing and flavorful dish that combines grilled zucchini, corn, white beans, and a zesty lemon dressing. Topped with fresh basil, pecans, and shaved cheese, it’s perfect as a light main course or a delicious side.
Ingredients
Units
Scale
Zucchini Salad
- 1 can cannellini beans or 2 cups cooked from scratch
- 1 tablespoon chopped fresh rosemary
- 2 medium zucchini halved lengthwise
- 2 ears corn husks and silks removed
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/2 cup torn basil leaves
- 1/4 cup chopped pecans
- 4 tablespoons shaved pecorino cheese or parmesan cheese
Lemon Dressing
- 2 tablespoons extra virgin olive oil
- 1 whole lemon zested and juiced
- 1 clove garlic minced
- 1 teaspoon honey
Instructions
- Prepare the Beans: Rinse the beans and toss with rosemary in a bowl.
- Make the Dressing: Whisk olive oil, lemon juice, zest, garlic, and honey; pour over beans.
- Grill Zucchini and Corn: Brush with oil, season, and grill until charred.
- Combine Ingredients: Dice zucchini, slice corn, add to beans with basil and pecans.
- Serve: Divide onto plates, garnish with shaved cheese.
Notes
- To enhance flavor, you can add a sprinkle of red pepper flakes to the dressing.
- This salad can be served warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
