Grilled Asparagus & Zucchini Salad

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Recipe from Two Peas and Their Pod

A vibrant summer salad featuring smoky grilled asparagus and zucchini, fresh herbs, creamy feta, and crunchy pistachios—all brought together with a zesty lemon dressing. Light, flavorful, and perfect for any meal or gathering.

Prep Time10

Cook Time12

Total Time22

Course: Salad

Cuisine: American

Keyword: asparagus, feta cheese, lemon, zucchini

Servings:

Calories: 182kcal

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

How to Store: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. If you’re planning ahead, store the grilled veggies, dressing, and salad base separately and toss them together just before serving. This keeps the greens crisp and will prevent the veggies from getting too soggy.

Nutrition