Go Back
–+ servings
a close up image of salad with zucchini and avocado in a large bowl

Grilled Zucchini Salad with Avocado & Feta

20 minutes prep + 10 minutes cook
4 servings
The best grilled zucchini salad recipe with avocado, feta cheese, pine nuts, basil, and easy dressing! The perfect summer salad!

Ingredients 
US Customary - Metric

  • 4 large green zucchinis
  • 2 tbsp avocado oil
  • sea salt, for seasoning
  • 10 cups arugula lettuce
  • 1 large avocado, diced
  • 1 cup feta cheese, crumbled
  • 6 to 8 basil leaves
  • small bundle fresh dill
  • 1/3 cup pine nuts

For Salad Dressing:

  • 1/4 cup olive oil
  • zest of 1 lemon
  • 1/4 cup lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup, or honey
  • 3 garlic cloves
  • sea salt and black pepper, to taste

Instructions

Grilling the Zucchini:

  • Preheat your outdoor grill to 500°F for at least 10 minutes.
  • Split each zucchini in half, lengthwise, and place onto a large tray. Brush the zucchini with olive oil and season lightly with salt.
  • Place the zucchini open side down onto the hot grill grates. Grill with the lid closed for faster cooking. Turn the zucchini after 5 to 6 minutes once it’s nicely charred on the first side.
  • Turn and grill for another 5 minutes, then remove the zucchini onto a tray and keep warm while preparing the salad.

Making the Dressing:

  • Next, prepare the dressing. Pour the olive oil into a large measuring cup. Add the zest of the lemon first, then squeeze in the lemon juice; you’ll need about ¼ cup of juice.
  • Press or grate the garlic and add to the dressing. Add the Dijon mustard, maple syrup, and season with salt and pepper.
  • Whisk the ingredients together and set aside until ready to use.

Assembling the Salad:

  • Preheat a small frying pan over medium heat. Add the pine nuts and toast them for a few minutes, until they’re golden. Set them aside to cool.
  • Arrange the arugula in a large salad bowl, then top with diced avocado and crumble in the feta cheese.
  • Chop the grilled zucchini in large cubes, then add to the salad. Chop the fresh basil and dill, then sprinkle over the salad, followed by the toasted pine nuts.
  • Give the salad dressing a vigorous whisk, then pour over the salad, and toss everything together. Add the dressing once you’re ready to enjoy; otherwise, keep on the side.

Nutrition

Serving: 1serving (1/4 salad) | Calories: 527kcal | Carbohydrates: 24g | Protein: 13g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Cholesterol: 33mg | Sodium: 513mg | Potassium: 1405mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2103IU | Vitamin C: 77mg | Calcium: 338mg | Iron: 3mg