April 25th, 2024
Recipes
Grilled Zucchini and Avocado Salad
Valentina P
- Difficulty
•
- Time 20"
This salad reminds me of leisurely Italian lunches. The leafy greens are minimal here, since the seared zucchini and artichoke hearts are the stars of the show. The tender vegetables pair so well alongside juicy tomatoes and creamy avocado. I like to serve this salad with the zucchini still slightly warm, as it intensifies the hint of smoky charred flavor.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 1 ounce fresh arugula or spinach
- 1 large zucchini
- 1 cup roma tomatoes, roughly chopped
- 1 cup marinated grilled artichoke hearts (Note 1)
- 1/2 large avocado, sliced Salad Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- salt and pepper, to taste
Instructions
- Step 1: Slice the zucchini diagonally into thin slices. Roughly chop the tomatoes and artichoke hearts.
- Step 2: Heat a lightly oiled grill pan or frying pan over medium-high heat. Add the zucchini slices in a single layer and cook for about 2 to 3 minutes per side, or until slightly charred. You may need to cook the zucchini slices in batches to avoid overcrowding. Place the cooked zucchini to a plate.
- Step 3: After cooking the zucchini, add the chopped tomatoes to the hot pan and cook for only 30 seconds, just long enough for the tomatoes to soften slightly.
- Serve: Toss together all of the ingredients, including the olive oil, lemon, and abundant salt and pepper. Enjoy.
Recipe Notes
Note 1: If you cannot find grilled artichokes, I recommend throwing your artichokes on the hot grill or frying pan until the edges are slightly charred.
Nutrition
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Grilled Zucchini and Avocado Salad
PT20M 1 ounce fresh arugula or spinach 1 large zucchini 1 cup roma tomatoes, roughly chopped 1 cup marinated grilled artichoke hearts (Note 1) 1/2 large avocado, sliced 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings
Ingredients:
