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!
Ingredients
Grilled Zucchini Salad
4mediumzucchinis, 2 sliced into ½ inch rounds, 2 sliced lengthwise into ¼ inch strips
2earscorn, shucked
1tablespoonolive oil
½ teaspoonsea salt
4cupssalad greens
1cupalfalfa sprouts
½ canchickpeas, drained and rinsed
2cupsshredded purple cabbage
½ cupsunflower seeds
1tablespoonfresh dill
Sunflower Seed Dressing
½ cuptoasted sunflower seeds, see notes
¾ cupwater
1lemon, juiced
1tablespoonmiso, use gluten-free soy sauce, if needed
1clovegarlic
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, 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
If you don't have a high-powered blender, use sunflower seed butter instead of whole seeds.