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+ servings

Grilled Zucchini and Green Bean Salad

An easy, summer side dish that is paleo and whole30 compliant and vegan friendly!
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 People, as a side
Calories 80kcal


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


  • 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.


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