Grilled Zucchini and Asparagus Salad


This salad is an amazing spring/summed dish. It’s light and fresh and so full of flavors. You can have it as is or add some grain or a slice of grilled sourdough bread alongside to make it a more substantial meal. 


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  • 4 medium zucchini  

  • 1 big bunch (about 20 spears) of asparagus  

  • 200g cherry tomatoes  

  • a big bunch (about 100g) arugula  

  • a handfull basil leaves  

  • 1tbs olive oil


  • 1 garlic clove  

  • 2tbs extra virgin olive oil  

  • 4tbs white balsamic vinegar  

  • sea salt pepper  



Trim the hard base of the asparagus. Blanch it in plenty of water for 3 minutes, rinse under running cold water, drain and set aside. 

Slice the zucchini very thinly, 2-3 mm thick, lengthways, using mandolin if you have it or carefully with the knife. Add the sliced zucchini and blanched asparagus to a bowl, season it with a bit of sea salt and pepper and rub the vegetables with a tablespoon of olive oil. 

Grill the zucchini and asparagus on a hot griddle for a couple of minutes on both sides until slightly charred. Remove and let it cool while you make the dressing. 

To make the dressing, add all its ingredients into a blender and whizz until smooth. 

To arrange the salad, cut the tomatoes in half. Add the arugula, tomato halves, grilled vegetables, some basil leaves into a large bowl and drizzle it with the dressing. Toss it slightly and transfer it into a platter or a shallow serving bowl. 

Serves 4-6 ppl.  

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Sincerely V