Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing

Vegetarian
Gluten Free
Dairy Free
Health score
32%
Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing
45 min.
4
162kcal

Suggestions


Welcome to a delightful culinary experience that celebrates the vibrant flavors of summer! Our Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing is not just a dish; it's a refreshing journey through the garden, perfect for those warm, sunny days. This vegetarian, gluten-free, and dairy-free recipe is a fantastic way to enjoy the bounty of seasonal produce while keeping your meals light and healthy.

Imagine the smoky aroma of zucchini and yellow squash sizzling on the grill, their natural sweetness enhanced by a zesty citrus dressing. The combination of fresh lime and orange juice, paired with a hint of honey and crushed red pepper, creates a dressing that is both tangy and slightly sweet, elevating the grilled vegetables to new heights. The addition of fresh basil adds a fragrant touch, making each bite a burst of flavor.

This salad is not only visually stunning with its vibrant colors but also incredibly versatile. Whether served as a side dish at your next barbecue, an antipasti platter for a gathering, or a light snack, it’s sure to impress your guests and family alike. With just 162 calories per serving, you can indulge guilt-free while savoring the deliciousness of summer's finest produce. So fire up the grill and get ready to enjoy a dish that embodies the essence of the season!

Ingredients

  • 0.3 teaspoon pepper red crushed
  • tablespoons basil fresh thinly sliced
  • tablespoons honey 
  • 0.5 cup juice of lime fresh ( 3 limes)
  • teaspoons olive oil 
  • 0.8 cup orange juice fresh ( 3 oranges)
  • tablespoons orange zest grated
  •  onion red
  • 0.5 teaspoon salt 
  • pound to 3 sized squashes yellow halved lengthwise
  • 1.3 pounds zucchini halved lengthwise

Equipment

  • bowl
  • grill
  • ziploc bags
  • colander

Directions

  1. Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges.
  2. Add onion, zucchini, and yellow squash to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
  3. Prepare grill.
  4. Drain vegetables in a colander over a bowl, reserving marinade.
  5. Place vegetables on a grill rack coated with cooking spray, and grill for 8 minutes or until tender; turn and baste occasionally with 3/4 cup of the marinade.
  6. Place the vegetables on a serving platter; sprinkle with the basil.
  7. Serve the vegetables with the remaining marinade.

Nutrition Facts

Calories162kcal
Protein9.5%
Fat14.21%
Carbs76.29%

Properties

Glycemic Index
62.07
Glycemic Load
11.64
Inflammation Score
-8
Nutrition Score
16.044347783794%

Flavonoids

Eriodictyol
0.74mg
Hesperetin
8.27mg
Naringenin
1.11mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
2.76mg
Kaempferol
0.36mg
Myricetin
0.04mg
Quercetin
12.37mg

Nutrients percent of daily need

Calories:161.9kcal
8.09%
Fat:2.86g
4.4%
Saturated Fat:0.49g
3.04%
Carbohydrates:34.56g
11.52%
Net Carbohydrates:30.33g
11.03%
Sugar:25.73g
28.59%
Cholesterol:0mg
0%
Sodium:310.43mg
13.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.3g
8.6%
Vitamin C:85.48mg
103.61%
Vitamin B6:0.59mg
29.42%
Manganese:0.56mg
28.25%
Potassium:897.25mg
25.64%
Folate:96.6µg
24.15%
Vitamin B2:0.34mg
19.92%
Fiber:4.23g
16.92%
Vitamin K:17.51µg
16.67%
Magnesium:59.96mg
14.99%
Vitamin A:748.3IU
14.97%
Vitamin B1:0.2mg
13.16%
Phosphorus:127.52mg
12.75%
Copper:0.2mg
9.94%
Vitamin B3:1.56mg
7.79%
Iron:1.33mg
7.39%
Calcium:70.73mg
7.07%
Vitamin B5:0.69mg
6.88%
Zinc:0.98mg
6.56%
Vitamin E:0.76mg
5.05%
Selenium:1.05µg
1.5%
Source:My Recipes