Grilled Vegetable Salad
- 1 lb zucchini (2 medium), halved lengthwise, ends removed
- 1 lb yellow squash (2 medium), halved lengthwise, ends removed
- 1 lb large asparagus spears
- 2 ears sweet yellow corn, shucked and cleaned
- 2 tbsp extra virgin olive oil
- 1 pint cherry or grape tomatoes, halved
- 2 cups green lettuce, shredded
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh basil leaves
- 2 tbsp fresh lemon juice
- 1 tbsp mayonnaise
- 1 tsp honey
- 1/4 tsp salt
- 1/4 cup extra virgin olive oil
- Chopped ripe avocado, sliced grilled chicken breast, or crumbled feta cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Asparagus spears, large (1 lb)
- Avocado, ripe (1)
- Basil, fresh leaves (1/2 cup)
- Cherry or grape tomatoes (1 pint)
- Corn, sweet yellow (2 ears)
- Lettuce, green (2 cups)
- Yellow squash (1 lb)
- Zucchini (1 lb)
- Condiments
- Mayonnaise (1 tbsp)
- Cooking & Baking
- Honey (1 tsp)
- Olive oil, extra virgin (6 tbsp)
- Salt (1/4 tsp)
- Drinks
- Lemon juice, fresh (2 tbsp)
Preparation
Read recipe preparation on theshiksa.com
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Recipe Stats
Published May 25, 2012 (9 months ago).
99 people saved this recipe.
