Roasted Zucchini and Asparagus Salad

Serves 6

A delicious summer salad with a zesty lemon dressing. Light and full of flavor

For roasting

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

Preheat the oven to 450 degrees.

 Place the asparagus and zucchini in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss until well coated.

 Place the vegetables on a sheet pan, the zucchini cut side down. Roast the asparagus for 6 to 8 minutes, or until charred but still bright green. Roast the zucchini for 3 to 4 minutes per side, until the tender.

 Transfer the roasted veggies to a cutting board and let cool to room temperature. Cut into 1-inch pieces.



Make the dressing. In a small bowl, whisk together the oil, lemon juice, shallot, Dijon mustard, honey, garlic, salt, and pepper.

 In a large bowl serving bowl, combine the lettuce, roasted asparagus and zucchini, green onion, feta, pistachios, dill, and basil. Pour the dressing over the salad and toss. Garnish with a little lemon zest and serve.

You could also grill the veggies! Red bell pepper strips would make a nice addition.

Add grilled chicken, shrimp, salmon for more protein

Feel free to use a variety of greens and to substitute for other cheese and nut if desired.

How to Store: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. If you’re planning ahead, store the grilled veggies, dressing, and salad base separately and toss them together just before serving. This keeps the greens crisp and will prevent the veggies from getting too soggy.