Grilled Zucchini Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant grilled vegetable salad with zucchini, corn, chickpeas, and crisp cabbage dressed in a creamy sunflower seed vinaigrette. Summery and refreshing with contrasting textures and bright flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium zucchinis (2 sliced into ½ inch rounds, 2 sliced lengthwise into ¼ inch strips)
- 2 ears corn (shucked)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 4 cups salad greens
- 1 cup alfalfa sprouts
- ½ can chickpeas (drained and rinsed)
- 2 cups shredded purple cabbage
- ½ cup sunflower seeds
- 1 tablespoon fresh dill
- ½ cup toasted sunflower seeds (see notes)
- ¾ cup water
- 1 lemon (juiced)
- 1 tablespoon miso (use gluten-free soy sauce, if needed)
- 1 clove garlic
- Optional: a pinch of cayenne
- Sea salt (to taste)
At a glance
PER SERVING · TIME 20M
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
- 10m
- Sodium
- 251mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 506mg
- Calcium
- 89mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 251MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.