Grilled Zucchini & Bean Salad

Name: Grilled Zucchini & Bean Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lemon (juiced); 1 clove(s) garlic (minced or grated); 1 tablespoon(s) olive oil; salt & pepper (to taste); crushed red pepper flakes (to taste); 16 oz zucchini ((2 - 3 medium zucchini), sliced lengthwise into thick slices); 1 tablespoon(s) olive oil; salt (to taste); 1 14oz can(s) cannellini beans (drained and rinsed); 2 handful(s) arugula; 2 tablespoon(s) capers ((or sub chopped green olives or omit them)); 2 tablespoon(s) fresh mint leaves (torn, (or sub fresh basil or parsley)); 2 tablespoon(s) roasted hazelnuts (roughly chopped, (or sub your favorite roasted nut or seed))

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5 from 1 vote

Grilled Zucchini & Bean Salad

Savor the vibrant flavors of summer with this delightful salad. Tender zucchini, hearty beans, and crunchy roasted hazelnuts are brought together in a refreshing medley, perfectly complemented by the zingy freshness of mint leaves and a zesty lemon dressing. Serve with crusty bread for a main or enjoy as a side salad.

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Prep Time10

Cook Time10

Total Time20

Meal Type: Lunch, Salads

Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free

Tool: Oven

Ingredient: Beans, Zucchini

Servings: 2

Ingredients

For the dressing:

1 lemon juiced
1 clove(s) garlic minced or grated
1 tablespoon(s) olive oil
salt & pepper to taste
crushed red pepper flakes to taste

For the salad:

16 oz zucchini (2 - 3 medium zucchini), sliced lengthwise into thick slices
1 tablespoon(s) olive oil
salt to taste
1 14oz can(s) cannellini beans drained and rinsed
2 handful(s) arugula
2 tablespoon(s) capers (or sub chopped green olives or omit them)
2 tablespoon(s) fresh mint leaves torn, (or sub fresh basil or parsley)
2 tablespoon(s) roasted hazelnuts roughly chopped, (or sub your favorite roasted nut or seed)

US Customary - Metric

Instructions

Mix the dressing ingredients together in a small bowl and set aside.
Place a grill pan or non-stick skillet over medium heat. Brush the zucchini with olive oil and place the slices into the hot pan in a single layer. Allow them to char for 4-5 minutes. Then flip them over and char the second side for a further 3 minutes. Season with salt and set aside.
Add the cannellini beans, arugula and capers to a large bowl, pour over the salad dressing and stir to combine.
Arrange the salad on a large plate, topped with grilled zucchini slices. Scatter over the mint leaves and chopped hazelnuts, and serve.

Notes

For oil-free: omit the oil in the dressing and sub with vegetable broth or aquafaba. Omit the oil when cooking the zucchini and instead do a water or broth sauté.

Nutrition

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