Grilled Zucchini Salad with Creamy Sunflower Dressing
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The magic of this grilled zucchini salad is the delicious contrasting textures and colors. It's loaded with bright, summertime favorites like grilled zucchini and vibrant corn, fresh alfalfa sprouts, crisp purple cabbage, and healthy chickpeas and tossed in a lusciously creamy and easy-to-make sunflower seed dressing!
Can't get enough zucchini? Make this garlic parmesan zucchini next!
This grilled zucchini salad is the perfect summer salad ā the zucchini absorbs a beautiful smokiness from the BBQ, while the sweet corn bursts with a satisfying pop in every mouthful. The crisp and crunchy cabbage and sprouts contrast perfectly with the chickpeas and sunflower seeds. It makes a beautiful lighter lunch or dinner on warmer days, a delicious side dish, or a winning potluck salad!
Ingredients needed
This grilled zucchini salad shines because of all the contrasting flavors and textures. This is what you'll need:
- Zucchinis: Grilling imparts a smokiness and adds a delicious char.
- Corn:Ā The sweetness and crunch of corn adds a fresh burst.
- Olive oil:Ā To oil up the grill.
- Sea salt:Ā Enhances the flavors.
- Salad greens:Ā Makes a crisp and fresh base of leafy greens.
- Alfalfa sprouts:Ā Adds a subtle crunch and delicate texture.
- Chickpeas:Ā For a boost of protein, making it more satisfying.
- Purple cabbage:Ā With a vibrant purple color and crisp texture.
- Sunflower seeds:Ā Adds a little crunch.
- Dill:Ā Fresh dill adds a herby, mildly tangy, and refreshing note.
- Sunflower seed dressing: Roasted sunflower seeds, water, miso, lemon juice, and a little garlic take a whirl around your blender, making the creamiest dressing! If you can't get your hands on some miso, use soy sauce.
How to make grilled zucchini salad
We almost called this salad rainbow salad as it's so vibrant and colorful! It's also really simple to throw together ā these are the instructions:
- Grill: Oil and preheat your grill before tossing down the zucchini and corn with oil and sea salt. Once grilled, cut the kernels off the corn.
- Blend: While the zucchini and corn are grilling, put all the sauce ingredients into the blender until smooth.
- Layer: Put all the other ingredients in a salad bowl, add the grilled zucchini and corn, and then pour the dressing over. Toss to coat and enjoy!
What to serve with grilled zucchini salad
This salad is a perfect lunch or light dinner ā enjoy it as a standalone meal, topped off with some lemon pepper croutons.
If you're serving this as a side, you can pair it with a variety of main meals! Pair it with some shrimp cakes, lemon pepper chicken, or pork medallions. Or, while the grill is on, throw down some chicken breast, make a grilled salmon sandwiches, or grilled shrimp skewers.
It's also a perfect dish for potlucks or for Memorial Day weekend!
Also, try this delicious Jennifer Aniston Salad!
Recipe FAQs
Do I slice the zucchini lengthwise or into circles to grill?
You can do either ā or both! We opt for both as it adds even more texture to the grilled zucchini salad.
Can I store leftovers?
Store leftover salad in the refrigerator in an airtight container for 2-3 days. Store leftover sunflower seed dressing in a jar, separate from the salad to prevent the leafy greens from turning soggy.
Can I make this grilled zucchini salad recipe in advance?
Sure! While the veggies are best enjoyed fresh off the grill, you can prep everything ahead of time, and just add the dressing at the time of serving.
Can I cook the zucchini and corn indoors?
Sure! If you want to enjoy this grilled salad in the cooler months, or if you don't have a grill, you can cook at the stovetop. Use a stovetop grill pan or a regular pan.
Can I add anything else?
Sure! Add any toppings you have a preference for ā or empty out any vegetables from the fridge! Our top picks are summer squash, cherry tomatoes, sliced red onion, fresh basil or fresh mint leaves, feta cheese or burrata, or toasted pine nuts.
Grilled Zucchini Salad Recipe
Ingredients
Grilled Zucchini Salad
- 4 medium zucchinis (2 sliced into Ā½ inch rounds, 2 sliced lengthwise into Ā¼ inch strips)
- 2 ears corn (shucked)
- 1 tablespoon olive oil
- Ā½ teaspoon sea salt
- 4 cups salad greens
- 1 cup alfalfa sprouts
- Ā½ can chickpeas (drained and rinsed)
- 2 cups shredded purple cabbage
- Ā½ cup sunflower seeds
- 1 tablespoon fresh dill
Sunflower Seed Dressing
- Ā½ cup toasted sunflower seeds (see notes)
- Ā¾ cup water
- 1 lemon (juiced)
- 1 tablespoon miso (use gluten-free soy sauce, if needed)
- 1 clove garlic
- Optional: a pinch of cayenne
- Sea salt (to taste)
Instructions
- Oil and preheat your grill to 450 degrees Fahrenheit. Toss the zucchini and corn with the oil and sea salt. Grill, turning the zucchini once and the corn a few times. Cook the zucchini for 3-4 minutes per side and the corn for 10 minutes. When the corn is cool enough to touch, cut off the kernels.4 medium zucchinis, 2 ears corn, 1 tablespoon olive oil, Ā½ teaspoon sea salt
- While the zucchini and corn are cooking, place all the sunflower seed dressing ingredients into your high-powered blender and blend on high until smooth.Ā½ cup toasted sunflower seeds, Ā¾ cup water, 1 lemon, 1 tablespoon miso, 1 clove garlic, Optional: a pinch of cayenne, Sea salt
- Layer the salad greens, alfalfa sprouts, chickpeas, cabbage, sunflower seeds, dill, and the grilled zucchini and corn in a large salad bowl. Pour the dressing over the top and toss to coat.4 cups salad greens, 1 cup alfalfa sprouts, Ā½ can chickpeas, 2 cups shredded purple cabbage, Ā½ cup sunflower seeds, 1 tablespoon fresh dill
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our salad recipes!