Grilled Zucchini Salad with Creamy Sunflower Dressing
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The magic of this grilled zucchini salad lies in the deliciously contrasting textures and colors. It’s loaded with bright, summertime favorites like grilled zucchini and vibrant corn, fresh alfalfa sprouts, crisp purple cabbage, chickpeas, and tossed in a lusciously creamy and easy-to-make sunflower seed dressing!
This grilled zucchini salad is one of my go-to summer salads. The zucchini picks up a beautiful smokiness from the grill, while the sweet corn adds little pops of sweetness in every bite.
I love the mix of textures here — crisp cabbage and sprouts paired with hearty chickpeas and crunchy sunflower seeds make the salad feel satisfying without being heavy. It works just as well for a lighter lunch or dinner on warm days as it does as a side dish or a potluck salad that always gets people asking for the recipe.
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: The sweetness and crunch of corn adds a fresh burst.
- Olive oil: To oil up the grill.
- Sea salt: Enhances the flavors.
- Salad greens: Makes a crisp and fresh base of leafy greens.
- Alfalfa sprouts: Adds a subtle crunch and delicate texture.
- Chickpeas: For a boost of protein, making it more satisfying.
- Purple cabbage: With a vibrant purple color and crisp texture.
- Sunflower seeds: Adds a little crunch.
- Dill: 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.
What to serve with grilled zucchini salad
This salad is a perfect lunch or light dinner – 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.
Recipe FAQs
Do I slice the zucchini lengthwise or into circles to grill?
You can do either – 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 – 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 ½ inch rounds, 2 sliced lengthwise into ¼ inch strips)
- 2 ears corn (shucked)
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 4 cups salad greens
- 1 cup alfalfa sprouts
- ½ can chickpeas (drained and rinsed)
- 2 cups shredded purple cabbage
- ½ cup sunflower seeds
- 1 tablespoon fresh dill
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, ½ 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.½ cup toasted sunflower seeds, ¾ 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, ½ can chickpeas, 2 cups shredded purple cabbage, ½ 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.
More zucchini recipes
For more inspiration, check out all of our salad recipes!
This was wonderful! We had a clear day here and even though it was chilly I braved the cold air to turn on the bbq. So happy that I did! This recipe is a keeper.
Hi Kristen,
Making this recipe for a party and wanted to know if you cut the zucchini lengthwise or into circular slices for grilling?
When I made this for the pictures, I did a mix of zucchini rounds and long slices. You can do either one or both. I do like having both as it adds even more texture to the salad. 🙂
Holy cow, I wish I was eating this right now. I will be making this soon.
Thanks, Emilie! I hope you love it as much as we do!