Description
A fresh and vibrant Grilled Zucchini Salad featuring smoky grilled zucchini and corn tossed with cannellini beans, fresh herbs, pecans, and a zesty lemon-garlic dressing. This light, flavorful salad is perfect for a healthy lunch or a side dish at dinner.
Ingredients
Scale
Beans
- 1 can cannellini beans or 2 cups cooked from scratch
- 1 tablespoon chopped fresh rosemary
Vegetables
- 2 medium zucchini, halved lengthwise
- 2 ears corn, husks and silks removed
Seasoning & Dressing
- 1 tablespoon olive oil or avocado oil, plus 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 whole lemon, zested and juiced
- 1 clove garlic, minced
- 1 teaspoon honey
Add-ins
- ½ cup torn basil leaves
- ¼ cup chopped pecans
- 4 tablespoons shaved pecorino cheese or parmesan cheese
Instructions
- Prepare the Beans: Rinse the cannellini beans thoroughly and place them in a mixing bowl. Toss the beans with the chopped fresh rosemary to infuse flavor.
- Make the Dressing: In a separate small bowl, whisk together 2 tablespoons extra virgin olive oil, the juice and zest of one lemon, the minced garlic, and honey. Pour this dressing over the beans and toss gently to coat evenly.
- Grill Zucchini and Corn: Preheat the grill to medium-high heat. Brush the zucchini halves and ears of corn with 1 tablespoon olive oil or avocado oil, then season with kosher salt and ground pepper. Place them on the grill and cook until nicely charred and tender, about 4-5 minutes per side for zucchini and 10-12 minutes for corn, turning occasionally.
- Combine Ingredients: Once grilled, dice the zucchini and cut the corn kernels off the cob. Add them to the beans and dressing bowl. Toss in the torn basil leaves and chopped pecans, mixing everything gently to combine.
- Serve: Divide the salad onto four individual plates or a large serving bowl. Garnish each serving with shaved pecorino or parmesan cheese for a salty, savory finish. Serve immediately or at room temperature.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Grilling times may vary depending on your grill type and size of vegetables.
- This salad can be prepared ahead of time; just keep the dressing separate until ready to serve to maintain freshness.
