Ingredients
For Grilling:
- 1 lb asparagus, ends trimmed
- 2 medium zucchini, ends trimmed, cut in half lengthwise and cut into spears
- Drizzle of olive oil, for tossing
- Kosher salt and black pepper, to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- Kosher salt and pepper, to taste
For the Salad:
- 4 cups chopped butter lettuce
- 3 green onions, sliced
- 1/3 cup crumbled feta cheese
- 1/3 cup chopped pistachios
- 1/4 cup chopped dill
- 1/4 cup chopped basil
- Lemon zest, for garnish
Instructions
- Prepare the vegetables: Place the asparagus and zucchini in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss until well coated to ensure even seasoning and grilling.
- Grill the vegetables: Preheat an outdoor grill or grill pan to medium-high heat. Place the vegetables on the hot grill, positioning the zucchini cut side down. Grill the asparagus for 6 to 8 minutes until charred but still bright green, flipping or rolling once. Grill the zucchini for 3 to 4 minutes per side until tender with visible grill marks.
- Cool and chop: Transfer the grilled asparagus and zucchini to a cutting board and allow them to cool to room temperature. Once cooled, cut the vegetables into 1-inch pieces.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced shallot, Dijon mustard, honey, minced garlic, salt, and pepper until well combined and emulsified.
- Assemble the salad: In a large serving bowl, combine chopped butter lettuce, grilled asparagus and zucchini pieces, sliced green onions, crumbled feta cheese, chopped pistachios, chopped dill, and chopped basil.
- Dress and serve: Pour the prepared dressing over the salad and gently toss to coat all ingredients evenly. Garnish with lemon zest and serve immediately for the freshest flavor.
Notes
- For a smoky flavor, use a charcoal grill or add wood chips to a gas grill.
- The salad is best served fresh but can be refrigerated for up to 1 day; dress just before serving to keep lettuce crisp.
- Substitute pistachios with toasted almonds or pecans if preferred.
- To make it vegan, omit the feta or substitute with a plant-based cheese alternative.
- Adjust honey quantity or use maple syrup for a vegan dressing option.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
