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Home > Grilled Zucchini and Summer Squash Salad with Avocado

Grilled Zucchini and Summer Squash Salad with Avocado

Ingredients

  • Us (Imperial)
  • Aus (Metric)
Salad:
1 zucchini, cut lengthwise into 4 slabs
1 yellow summer squash, cut lengthwise into 4 slabs
10 asparagus stalks, ends trimmed
1 tablespoon olive oil
Sea salt and freshly ground black pepper
2 cups baby arugula
Avocado Dressing:
1 small ripe avocado, peeled, pitted, diced
2 tablespoons good-quality balsamic vinegar

2 teaspoons extra-virgin olive oil

Recipe Tags
Healthy, Quick&Easy, Vegetarian, Entertaining, GlutenFree, OnTheBarbie, Salads, Sides, 10IngredientsOrLess, Appetizer,
Salad
Grilled
Zucchini
Summer
Squash
Avocado
Asparagus
Balsamic
Vinegar
ExtraVirgin
OliveOil
Arugula
Rocket
American
Australian
LactoseFree
Vegan
Appetizer
Lunch
Dinner
Grill
Barbecue
FathersDay
FourthOfJuly
Christmas
BoxingDay
AustraliaDay
Vegetable
Healthy
Quick&Easy
Vegetarian
Entertaining
GlutenFree
OnTheBarbie
Salads
Sides
10IngredientsOrLess
AOL
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Directions

PREP TIME
25
MINS
COOKING TIME
6
MINS
Serves
4
Make-Ahead:

This salad is best served as soon as it is made.

To grill the vegetables:
Prepare a barbecue for medium-high heat, or heat an indoor grill pan over medium-high heat.

Lightly coat the zucchini, squash, and asparagus with oil and sprinkle with salt and pepper. Grill the zucchini and squash for about 3 minutes on each side, and the asparagus for about 2 minutes total, or until they are slightly charred and cooked throughbut still crisp-tender. Transfer the vegetables to a cutting board.

Cut the asparagus spears in half lengthwise then crosswise, and cut the zucchini and squash on the bias into large bite-size pieces.

To make the avocado dressing:

In a medium bowl, whisk half of the diced avocado with the balsamic vinegar, breaking up the avocado lightly to create a creamy texture. Slowly drizzle in the olive oil while whisking to blend. Season to taste with salt and pepper.

To serve:
In a large bowl, gently toss the grilled vegetables and arugula with enough dressing to coat. Fold in the remaining diced avocado. Season to taste with salt and pepper.

Mound the salad on plates or a platter and serve immediately with any remaining dressing on the side.

 

Source URL: https://curtisstone.com/recipe/grilled-zucchini-and-summer-squash-salad-avocado/pi