Healthy Grilled Zucchini and Asparagus Salad

I didn’t grow up eating a lot of grilled vegetables. In my house, veggies usually came from a can or were boiled into submission. So when I first tried grilled zucchini at a cookout in my twenties, I was genuinely surprised that something so simple could taste that good.

Grilling does something magical to summer squash and asparagus—it brings out a natural sweetness and adds that smoky char that makes you actually crave vegetables. This salad takes those grilled veggies and tosses them with a fresh herb dressing that’s bright with lemon and just a little kick from chili flakes. It’s the kind of side dish that disappears fast at potlucks, and people always ask for the recipe.

What Kind of Zucchini Should I Use?

For this grilled salad, you can use regular green zucchini, yellow squash, or a mix of both – they all work equally well and give you the same great flavor. When picking out your zucchini at the store, look for ones that are medium-sized and firm to the touch, as the really large ones tend to have more seeds and can be a bit watery. You’ll want to avoid any zucchini that have soft spots or wrinkled skin, which are signs they’re past their prime. If you can only find larger zucchini, no worries – just cut them into slightly thicker slices so they hold up better on the grill.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Zucchini and yellow squash: You can use all zucchini, all yellow squash, or a mix of both – whatever looks good at the market. Eggplant also works well if you slice it into rounds and grill it the same way.
• Asparagus: Green beans make a great substitute for asparagus. Just blanch them for 2-3 minutes before grilling, or grill them in a grill basket so they don’t fall through the grates.
• Hazelnuts: Don’t have hazelnuts? Try toasted almonds, walnuts, or pine nuts instead. They’ll all add that nice crunch and nutty flavor to the salad.
• Fresh herbs: While mint and parsley give this salad its fresh taste, you can swap the mint for basil or cilantro if that’s what you have. I’d keep at least some parsley though, as it really ties everything together.
• Lemon: Lime works just as well as lemon here. Use the same amount of zest and juice for a slightly different but equally bright flavor.
• Chili flakes: If you don’t like heat, just leave these out. Or if you want more kick, add a pinch of cayenne pepper along with the flakes.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling zucchini and asparagus is not drying them properly after washing, which creates steam instead of those nice grill marks you’re after – pat them completely dry with paper towels before oiling.

Another common error is cutting your zucchini strips too thin, which causes them to fall through the grill grates or turn mushy – aim for about 1/4 to 1/2 inch thick slices so they hold their shape and develop a good char.

Don’t skip snapping off the woody ends of the asparagus (just bend each spear until it naturally breaks), and make sure your grill is properly preheated for at least 10 minutes so the vegetables get those caramelized edges without sticking.

Finally, wait until the vegetables have cooled to room temperature before tossing them with the dressing, as adding it while they’re hot can make the herbs wilt and turn the salad watery.

What to Serve With Grilled Zucchini and Asparagus Salad?

This grilled veggie salad is perfect alongside just about any grilled protein you’re making for dinner. I love serving it with grilled chicken breasts, salmon fillets, or even some marinated shrimp skewers since everything can cook on the grill at the same time. If you want to make it more of a complete meal on its own, add some crumbled feta or goat cheese on top and serve it with warm pita bread or focaccia. The fresh herbs and lemon in this salad also make it a great side for pasta dishes or as part of a bigger spread with hummus, olives, and other Mediterranean-style dishes.

Storage Instructions

Store: This salad keeps pretty well in the fridge for up to 3 days in an airtight container. The grilled veggies might release a bit of liquid as they sit, but that’s totally normal. Just give it a good toss before serving and it’ll taste great!

Make Ahead: You can grill the zucchini and asparagus a day ahead and keep them in the fridge. Just wait to toss everything with the herb dressing until you’re ready to serve so the herbs stay bright and fresh. The hazelnuts can also be toasted ahead of time and stored in a sealed container at room temperature.

Serve: This salad is delicious served at room temperature or slightly chilled. If you’ve stored it in the fridge, let it sit out for about 15 minutes before serving to take the chill off and let the flavors come through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 14-18 g
• Fat: 48-54 g
• Carbohydrates: 36-42 g

Ingredients

For the vegetables:

• 1.5 lb zucchini and yellow squash (cut into 1/4-inch thick slices)
• 10 oz asparagus (woody ends removed)
• 2 tbsp olive oil

For the dressing:

• 4 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 3 garlic cloves (freshly minced)
• 2/3 cup fresh mint
• 2/3 cup fresh parsley
• 1/2 tsp honey
• 1/4 tsp chili flakes
• 1/2 tsp salt
• 1/4 tsp pepper

For the assembly:

• 1/2 cup hazelnuts (toasted and roughly chopped)
• 1/4 cup crumbled feta cheese

Step 1: Prepare Mise en Place and Toast Hazelnuts

• 1/2 cup hazelnuts
• 3 garlic cloves, minced
• 1 tsp lemon zest
• 10 oz asparagus
• 2/3 cup fresh mint
• 2/3 cup fresh parsley

While you prepare ingredients, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally until fragrant and lightly browned.

Transfer to a cutting board and roughly chop when cooled slightly.

Mince the garlic cloves finely, zest the lemon, and remove the woody ends from the asparagus by bending each spear until it snaps naturally at the tender point.

Chop the fresh mint and parsley and set aside separately.

Step 2: Prepare and Grill Vegetables

• 1.5 lb zucchini and yellow squash
• 10 oz asparagus
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

Heat your grill to medium-high heat.

While it preheats, slice the zucchini and yellow squash into 1/4-inch thick slices.

Lightly coat all vegetable slices with the 2 tablespoons of olive oil and season with a pinch of salt and pepper.

Grill the zucchini and squash slices for about 3 minutes per side until they have light char marks and are just tender.

Transfer to a plate.

Then grill the asparagus spears for approximately 3 minutes, turning occasionally for even cooking, until lightly charred and tender-crisp.

Step 3: Build the Dressing

• 4 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 3 garlic cloves
• 1/2 tsp honey
• 1/4 tsp chili flakes
• 1/2 tsp salt
• 1/4 tsp pepper

In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, honey, and chili flakes.

Season with salt and pepper to taste.

I like to let this dressing sit for a few minutes so the garlic can infuse into the oil and soften slightly—it creates a more mellow, integrated flavor than if you use it immediately.

Step 4: Cool and Cut Grilled Vegetables

• Grilled zucchini and yellow squash from Step 2
• Grilled asparagus from Step 2

Allow the grilled vegetables to cool for 3-5 minutes on the plate.

Once cool enough to handle, cut the zucchini and squash slices into bite-sized pieces (roughly 1-2 inches).

Cut the asparagus spears into 1 1/2 to 2-inch lengths.

This cutting ensures every bite has a good mix of vegetables rather than awkward long pieces.

Step 5: Assemble and Finish the Salad

• Cut vegetables from Step 4
• Dressing from Step 3
• Toasted hazelnuts from Step 1
• 2/3 cup fresh mint
• 2/3 cup fresh parsley
• 1/4 cup crumbled feta cheese

Transfer the cooled, cut vegetables to a serving bowl.

Pour the dressing from Step 3 over the vegetables and toss gently to coat evenly.

Add the chopped hazelnuts from Step 1 and fold in the fresh mint and parsley.

Finally, top with crumbled feta cheese and toss one more time just before serving to distribute everything evenly.

Serve immediately while the vegetables still have a pleasant warmth to them.

Healthy Grilled Zucchini and Asparagus Salad

Delicious Healthy Grilled Zucchini and Asparagus Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 650 kcal

Ingredients

  

For the vegetables

• 1.5 lb zucchini and yellow squash (cut into 1/4-inch thick slices)
• 10 oz asparagus (woody ends removed)
• 2 tbsp olive oil

For the dressing

• 4 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 3 garlic cloves (freshly minced)
• 2/3 cup fresh mint
• 2/3 cup fresh parsley
• 1/2 tsp honey
• 1/4 tsp chili flakes
• 1/2 tsp salt
• 1/4 tsp pepper

For the assembly

• 1/2 cup hazelnuts (toasted and roughly chopped)
• 1/4 cup crumbled feta cheese

Instructions

 

• While you prepare ingredients, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally until fragrant and lightly browned. Transfer to a cutting board and roughly chop when cooled slightly. Mince the garlic cloves finely, zest the lemon, and remove the woody ends from the asparagus by bending each spear until it snaps naturally at the tender point. Chop the fresh mint and parsley and set aside separately.
• Heat your grill to medium-high heat. While it preheats, slice the zucchini and yellow squash into 1/4-inch thick slices. Lightly coat all vegetable slices with the 2 tablespoons of olive oil and season with a pinch of salt and pepper. Grill the zucchini and squash slices for about 3 minutes per side until they have light char marks and are just tender. Transfer to a plate. Then grill the asparagus spears for approximately 3 minutes, turning occasionally for even cooking, until lightly charred and tender-crisp.
• In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, honey, and chili flakes. Season with salt and pepper to taste. I like to let this dressing sit for a few minutes so the garlic can infuse into the oil and soften slightly—it creates a more mellow, integrated flavor than if you use it immediately.
• Allow the grilled vegetables to cool for 3-5 minutes on the plate. Once cool enough to handle, cut the zucchini and squash slices into bite-sized pieces (roughly 1-2 inches). Cut the asparagus spears into 1 1/2 to 2-inch lengths. This cutting ensures every bite has a good mix of vegetables rather than awkward long pieces.
• Transfer the cooled, cut vegetables to a serving bowl. Pour the dressing from Step 3 over the vegetables and toss gently to coat evenly. Add the chopped hazelnuts from Step 1 and fold in the fresh mint and parsley. Finally, top with crumbled feta cheese and toss one more time just before serving to distribute everything evenly. Serve immediately while the vegetables still have a pleasant warmth to them.