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

Salad:

1 zucchini, cut lengthwise into 4 slabs

1 yellow zucchini, cut lengthwise into 4 slabs

10 asparagus stalks, ends trimmed

3 teaspoons olive oil

Sea salt and freshly ground black pepper

2 cups baby rocket

Avocado Dressing:

1 small ripe avocado, peeled, pitted, diced

1 1/2 tablespoons good-quality balsamic vinegar

2 teaspoons extra-virgin olive oil

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

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

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.

To grill the vegetables:

Prepare a barbecue for medium-high heat, or heat a chargrill pan over medium-high heat.

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

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

To make the avocado dressing:

To serve:

In a large bowl, gently toss the grilled vegetables and rocket 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.