Grilled Asparagus & Zucchini Salad
Published on July 16, 2025
Quick Summary
This Grilled Asparagus and Zucchini Salad is packed with fresh, smoky veggies, tender butter lettuce, and a mix of herbs that make every bite pop. Tossed with crunchy pistachios, salty feta, and a bright lemon dressing, it’s a simple, satisfying way to enjoy the best flavors of summer.
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I’ve always been a salad person. It’s one of my favorite ways to eat—fresh, colorful vegetables. I love playing around with what’s in season, mixing textures and flavors to create something that feels exciting every time. This Grilled Asparagus and Zucchini Salad is one I come back to every summer.
The smoky grilled vegetables are the heart of it, paired with crisp butter lettuce, salty feta, crunchy pistachios, and loads of fresh herbs. Everything gets tied together with a lemony shallot dressing that’s zippy, just a little sweet, and super bright. It’s vibrant, satisfying, and packed with flavor in that easy, unfussy way summer food should be.
Whether you’re making it for yourself, serving it at a dinner party, or taking it to a potluck, this is one of those salads that’s simple but stands out—and one you’ll happily make over and over.
Ingredients (with Helpful Notes)
- Asparagus: Trim the woody ends so the spears cook tender and evenly.
- Zucchini: Cut into spears for easy grilling and perfect char marks.
- Olive oil: A light drizzle helps prevent sticking and adds rich flavor.
- Butter lettuce: Soft and tender, creating a mellow base that balances smoky veggies.
- Green onions: Adds a mild, fresh bite without overpowering the other flavors.
- Feta cheese: Creamy and salty, it brings richness and tang to the salad.
- Pistachios: Their buttery crunch adds texture and a subtle nutty note.
- Herbs: dill and basil are the perfect combo! So fresh!
- Lemon Dressing: A bright, tangy dressing made with fresh lemon juice, honey, shallot, garlic, and Dijon mustard to emulsify. It’s easy to whisk up and adds so much flavor to the salad!
Tips for Making the Salad
- Grill the veggies until just tender—you want char marks, not mush. Aim for about 3–5 minutes per side over medium-high heat.
- Let the veggies cool slightly before slicing so they don’t wilt the lettuce when tossed.
- Whisk the dressing until emulsified—a creamy, unified dressing clings better to the greens and veggies.
- Layer instead of over mixing—assemble the salad with the grilled veggies on top for visual appeal and better texture. You can serve on a large platter on in a large serving bowl.
Salad Variations
- Add protein: Grilled chicken, salmon, shrimp, or even chickpeas turn this into a hearty meal.
- Swap the cheese: Goat cheese or shaved Parmesan can be delicious substitutes for feta.
- Change the greens: Arugula, spinach, or baby kale add a different texture and flavor.
- Use other nuts: Toasted almonds, pecans, walnuts, or pine nuts work well if you don’t have pistachios.
- Make it vegan: Skip the feta and use pure maple syrup instead of honey to sweeten the dressing.
Grilled Asparagus & Zucchini Salad
Ingredients
For grilling:
- 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
For the dressing:
- 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
For the salad:
- 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
Instructions
- Place the asparagus and zucchini in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
- Preheat an outdoor grill or grill pan to medium high heat. Place the vegetables on the hot grill, the zucchini cut side down. Grill the asparagus for 6 to 8 minutes, or until charred but still bright green, flipping or rolling once. Grill the zucchini for 3 to 4 minutes per side, until the tender and there are nice grill marks.
- Transfer the grilled veggies to a cutting board and let cool to room temperature. Cut into 1-inch pieces.
- Make the dressing. In a small bowl, whisk together the oil, lemon juice, shallot, Dijon mustard, honey, garlic, salt, and pepper.
- In a large bowl serving bowl, combine the lettuce, grilled asparagus and zucchini, green onion, feta, pistachios, dill, and basil. Pour the dressing over the salad and toss. Garnish with a little lemon zest and serve.
Notes
Nutrition
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