Grilled Asparagus & Zucchini Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant summer salad of grilled asparagus and zucchini tossed with crisp lettuce, creamy feta, crunchy pistachios, and fresh herbs, all bound by a lemon-mustard vinaigrette. Smoky and bright, it's light enough for lunch but substantial enough to serve at a gathering.
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Nutrition & ingredients
Ingredients
serves 6- 1 lb asparagus, (ends trimmed)
- 2 medium zucchini, (ends trimmed, cut in half lengthwise and cut into spears)
- Drizzle of olive oil, (for tossing)
- Kosher salt and black pepper, (to taste)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 small shallot, (minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, (minced)
- Kosher salt and pepper, (to taste)
- 4 cups chopped butter lettuce
- 3 green onions, (sliced)
- 1/3 cup crumbled feta cheese
- 1/3 cup chopped pistachios
- 1/4 cup chopped dill
- 1/4 cup chopped basil
- Lemon zest, (for garnish)
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 382mg
- Total sugar
- 4g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 424mg
- Calcium
- 90mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.