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–+ servings
Grilled Zucchini Salad in a salad bowl

Grilled Zucchini Salad Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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!

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

Sunflower Seed Dressing

  • ½ cup toasted sunflower seeds, see notes
  • ¾ 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, 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.
Serving: 1 serving = ¼ of the recipe, Calories: 275kcal, Carbohydrates: 20g, Protein: 11g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 615mg, Potassium: 910mg, Fiber: 7g, Sugar: 8g, Vitamin A: 1379IU, Vitamin C: 76mg, Calcium: 93mg, Iron: 3mg