Grilled Zucchini and Green Bean Salad
An easy, summer side dish that is paleo and whole30 compliant and vegan friendly!
Servings 8 People, as a side
Calories 80kcal
Ingredients
For the salad:
- 1 1/4 Lbs Green beans, trimmed (1 1/2 lbs pre-trimming)
- 2 Large Zucchinis, sliced
- 2 Tbsp + 2 tsp Extra-virgin olive oil
- 2 tsp Italian seasoning
- Salt and pepper
- 4 Roma tomatoes, chopped
- 1/2 Cup Fresh basil, sliced
For the dressing:
- 1/2 Cup Balsamic vinegar
- 8 Large dates (I used Deglet Noor - about 70g)
- 2 Tbsp + 2 tsp Extra-virgin olive oil
- Salt
Instructions
- Preheat your grill to high heat for at least 10 minutes.
- Place the beans and zucchini into a large bowl. Add in in the olive oil, Italian seasoning and a sprinkle of salt and pepper and toss until evenly coated.
- Place directly onto the grill, spreading out evenly, and cook until nice and charred, about 10-13 minutes, stirring occasionally.
- While the veggies cook, place the balsamic vinegar and dates into a SMALL food processor (mine is 3 cups) and blend until smooth.
- With the food processor running, stream in the oil until well mixed. Season to taste with salt.
- Transfer the grilled veggies into a large bowl and add in the chopped tomato. Pour the dressing on and toss until well coated. Finally, season to taste with salt (if needed) and stir in the basil.
- DEVOUR!
Nutrition
Calories: 80kcal | Carbohydrates: 19g | Protein: 2.3g | Fat: 0.6g | Polyunsaturated Fat: 0.1g | Sodium: 32.4mg | Potassium: 312.7mg | Fiber: 4.2g | Sugar: 10.1g | Vitamin A: 1470IU | Vitamin C: 35.1mg | Calcium: 46mg | Iron: 1.2mg