Grilled Zucchini and Summer Squash Salad with Avocado

Ingredients

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

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:
1
1Prepare a barbecue for medium-high heat, or heat an indoor grill pan over medium-high heat.
2

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.

3

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:
4

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:
5
5In 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.
6

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

6