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 days when you crave something light yet satisfying. This vegetarian, gluten-free, and dairy-free salad is a fantastic way to enjoy the bounty of seasonal produce while keeping your meals healthy and delicious.

Imagine the smoky aroma of grilled zucchini and yellow squash, perfectly complemented by the zesty brightness of fresh lime and orange juices. The addition of crushed red pepper adds a subtle kick, while the sweet notes of honey balance the tanginess, creating a harmonious dressing that ties everything together. With the vibrant colors of red onions and the aromatic touch of fresh basil, this salad is as visually appealing as it is tasty.

Ready in just 45 minutes, this dish serves as a versatile side for any meal, whether you're hosting a summer barbecue, enjoying a picnic, or simply looking for a nutritious snack. Each serving is a mere 162 calories, making it an excellent choice for those mindful of their dietary intake. So fire up the grill, gather your fresh ingredients, and let’s create a dish that will impress your family and friends while celebrating the flavors 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