Get ready to transform your ordinary meal into an extraordinary culinary experience with this vibrant Grilled Asparagus, Green Apple, and Zucchini Salad! Imagine the perfect balance of smoky grilled vegetables, crisp green apple, and a tangy mustard vinaigrette that will elevate your summer dining to a whole new level. This isn't just a salad – it's a flavor explosion that combines fresh, seasonal ingredients in a way that will have your guests begging for the recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Salad
Serves: 4 servings
Ingredients
- 1 bunch asparagus, trimmed
- 1 zucchini, sliced
- 1 green apple, sliced
- 2 tablespoons mustard
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the grill or grill pan by preheating to medium-high heat (around 400°F). Clean and oil the grill grates to prevent sticking.
- Trim the woody ends of the asparagus by bending each spear until it naturally breaks at its tender point. Discard the tough ends.
- Slice the zucchini diagonally into 1/4-inch thick pieces to ensure even grilling and attractive presentation.
- Core and slice the green apple into thin, uniform wedges. To prevent browning, you can lightly toss the apple slices with a bit of lemon juice.
- Lightly brush the asparagus and zucchini with olive oil, then season with salt and freshly ground black pepper.
- Place the asparagus and zucchini on the preheated grill. Grill for 3-4 minutes per side, rotating to create nice char marks and ensure even cooking.
- While vegetables are grilling, prepare the mustard vinaigrette by whisking together mustard, remaining olive oil, lemon juice, salt, and pepper in a small bowl until well combined.
- Remove grilled vegetables from heat and let them cool slightly for 2-3 minutes.
- Arrange grilled asparagus and zucchini on a serving platter, then artfully scatter the fresh green apple slices on top.
- Drizzle the prepared mustard vinaigrette over the salad, ensuring even distribution.
- Serve immediately while vegetables are still warm, allowing the flavors to meld together.
Tips
- Grill Temperature Matters: Ensure your grill or grill pan is at medium-high heat (around 400°F) for perfect char marks and optimal vegetable texture.
- Prevent Apple Browning: Toss apple slices with a little lemon juice to keep them fresh and prevent oxidation.
- Vegetable Cutting Technique: Slice zucchini diagonally and at uniform thickness (about 1/4-inch) to ensure even grilling and beautiful presentation.
- Seasoning Secret: Don't be shy with salt and pepper – they enhance the natural flavors of the grilled vegetables.
- Vinaigrette Tip: Whisk the mustard vinaigrette thoroughly to create a smooth, well-combined dressing that clings perfectly to the vegetables.
- Serving Suggestion: Serve the salad while the vegetables are still warm to maximize flavor and texture contrast.
- Make-Ahead Option: You can grill the vegetables in advance and assemble the salad just before serving to save time.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
