Best Grilled Asparagus and Zucchini Salad

I didn’t really understand the hype around grilled vegetables until I tried them on an actual grill instead of a grill pan. There’s something about that smoky char you get from real flames that makes zucchini and asparagus taste less like “healthy vegetables” and more like something you’d actually crave.

This salad came about because I had way too much summer squash from our farmers market haul and needed to use it up before it went sad and soggy in the crisper drawer. I figured if I was firing up the grill anyway, I might as well throw some asparagus on there too. The herb and hazelnut situation that gets tossed with everything is what really makes it special—it’s bright and fresh, and the nuts give it some crunch so you’re not just eating a pile of soft vegetables.

SAVE NOW

What Kind of Zucchini Should I Use?

For this grilled salad, you can use regular green zucchini, yellow squash, or a mix of both – they all work equally well and give you the same great flavor. When shopping, look for medium-sized zucchini that feel firm and heavy for their size, as these tend to have fewer seeds and better texture on the grill. Avoid really large zucchini since they can be watery and have tough seeds that don’t grill as nicely. If you can only find larger ones, just cut them lengthwise and scoop out the seedy center before grilling.

SAVE NOW

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Zucchini and yellow squash: You can use all zucchini or all yellow squash – whatever you have on hand or prefer. Eggplant also works nicely if you slice it about 1/2 inch thick and grill it the same way.
• Asparagus: Green beans make a great substitute here. Just trim them and grill for about 5-7 minutes until they’re tender with some char marks.
• Hazelnuts: Don’t have hazelnuts? Toasted almonds, walnuts, or pine nuts all work well. Just toast them in a dry pan until fragrant before adding to the salad.
• Fresh herbs: While the mint and parsley combo is really nice, you can swap in basil, cilantro, or dill based on what you have. Keep the total amount around 1 1/3 cups of chopped herbs.
• Lemon: Lime juice and zest work just as well if that’s what you’ve got. You could also use white wine vinegar in place of the citrus juice – just start with 1 teaspoon and adjust to taste.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling zucchini and asparagus is cutting the vegetables too thin, which causes them to fall through the grill grates or turn mushy – stick to those 1/4 inch strips for zucchini and keep asparagus spears whole until after grilling.

Another common error is not preheating your grill properly, so make sure it’s nice and hot before adding the vegetables to get those beautiful grill marks without steaming them instead.

To prevent your asparagus from rolling around on the grill, try threading several spears onto skewers or use a grill basket, and don’t forget to snap off the woody ends at their natural breaking point rather than just cutting them.

Finally, resist the urge to toss the vegetables with the dressing while they’re still hot, as this can wilt the fresh herbs – let them cool for a few minutes first to keep that mint and parsley bright and fresh.

SAVE NOW

What to Serve With Grilled Asparagus and Zucchini Salad?

This salad is perfect alongside grilled chicken, fish, or steak since you’ve already got the grill going for the veggies. I love serving it with simple grilled salmon or chicken breasts seasoned with just salt, pepper, and a squeeze of lemon so the fresh herbs in the salad can really shine. It also makes a great side for a summer cookout next to burgers or hot dogs, and pairs nicely with crusty bread to soak up all that lemony, garlicky dressing. If you want to make it more of a complete meal on its own, toss in some cooked quinoa or farro and top it with crumbled feta or goat cheese.

Storage Instructions

Store: This salad keeps pretty well in the fridge for about 2-3 days in an airtight container. The grilled veggies might soften a bit over time, but the flavors actually get better as they marinate together. I like to add the hazelnuts right before serving if I’m storing leftovers, so they stay nice and crunchy.

Make Ahead: You can grill the asparagus and zucchini a day ahead and keep them in the fridge. Just whip up the herb dressing when you’re ready to serve and toss everything together. This is great for summer gatherings when you want to get a head start on prep.

Serve: This salad is delicious served at room temperature or slightly chilled. If you’ve stored it in the fridge, just pull it out about 20 minutes before serving to take the chill off and let those fresh herb flavors really shine through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 15-18 g
• Fat: 38-44 g
• Carbohydrates: 40-48 g

Ingredients

For the grilled vegetables:

• 1.5 lb zucchini (cut into 1/4-inch thick slices)
• 1 large yellow squash (cut into 1/4-inch thick slices)
• 1.5 tbsp olive oil
• 9 oz asparagus (woody ends trimmed off)
• 1/2 cup hazelnuts (toasted and skins removed)

For the dressing:

• 3 garlic cloves (freshly minced)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1/2 tsp honey
• 1/4 cup extra virgin olive oil
• 2/3 cup fresh mint (finely chopped)
• 2/3 cup fresh parsley (finely chopped)
• 1/4 tsp chili flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Step 1: Prepare the Mise en Place and Toast Hazelnuts

• 1/2 cup hazelnuts
• 3 garlic cloves, minced
• 1 tsp lemon zest
• 2/3 cup fresh mint, finely chopped
• 2/3 cup fresh parsley, finely chopped

If your hazelnuts aren’t already toasted, spread them on a baking sheet and toast at 350°F for about 8-10 minutes until fragrant and the skins begin to loosen.

Remove from oven, let cool slightly, then rub vigorously in a kitchen towel to remove the papery skins.

Roughly chop the hazelnuts and set aside.

Meanwhile, mince your garlic cloves, zest your lemon, finely chop your fresh mint and parsley, and set all these prepared ingredients in small bowls near your work station.

Step 2: Prepare Vegetables for Grilling

• 1.5 lb zucchini, sliced into 1/4-inch pieces
• 1 large yellow squash, sliced into 1/4-inch pieces
• 9 oz asparagus, woody ends trimmed

Slice the zucchini and yellow squash into 1/4-inch thick slices (this thickness is crucial for even cooking).

Trim the woody ends from the asparagus spears by snapping them at their natural breaking point or cutting off the bottom 2-3 inches.

Pat all vegetables dry with paper towels to ensure they’ll sear properly on the grill and not steam.

Step 3: Make the Vinaigrette Base

• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1/2 tsp honey
• 3 garlic cloves, minced
• 1/4 tsp chili flakes
• 1/2 tsp kosher salt
• 1/4 cup extra virgin olive oil
• 1/4 tsp freshly ground black pepper

In a small bowl, whisk together the lemon juice, red wine vinegar, honey, minced garlic, chili flakes, and kosher salt.

Let this mixture sit for a minute to allow the salt to dissolve and the garlic to begin infusing into the dressing.

Then slowly whisk in the 1/4 cup extra virgin olive oil until emulsified.

Taste and adjust seasoning with black pepper.

I like to let vinaigrettes sit for a few minutes before using them—it allows the flavors to meld together beautifully.

Step 4: Grill the Vegetables

• 1.5 lb zucchini slices from Step 2
• 1 large yellow squash slices from Step 2
• 9 oz asparagus from Step 2
• 1.5 tbsp olive oil

Heat your grill to medium-high heat.

Lightly coat the zucchini, squash, and asparagus with the 1.5 tbsp olive oil and season with a pinch of salt and pepper.

Working in batches if needed to avoid overcrowding, place the zucchini and squash slices on the grill and cook for 3 minutes per side until you get nice char marks and the vegetables are tender-crisp.

Transfer to a cutting board.

Then grill the asparagus spears for about 3 minutes total, rolling them halfway through, until lightly charred and tender.

I find that grilling vegetables with good color and char really elevates the flavor of a simple salad.

Step 5: Cut Grilled Vegetables and Assemble the Salad

• grilled zucchini and squash from Step 4
• grilled asparagus from Step 4
• toasted hazelnuts from Step 1
• fresh mint and parsley from Step 1
• vinaigrette from Step 3

Once the grilled vegetables have cooled for a minute or two, cut the zucchini and squash slices into roughly 1-inch pieces.

Cut the asparagus into 2-inch lengths.

Transfer all the cut vegetables to a large serving bowl, then add the toasted hazelnuts from Step 1 and the fresh mint and parsley.

Pour the vinaigrette from Step 3 over the vegetables.

Step 6: Toss and Serve

• assembled salad from Step 5
• 1 tsp lemon zest for garnish

Gently toss all the ingredients together until the vegetables are evenly coated with the dressing and the herbs are distributed throughout.

Taste for seasoning and adjust salt and pepper if needed.

Serve immediately while the vegetables are still slightly warm—the warmth helps the dressing coat everything beautifully and brings out the fresh herb flavors.

Best Grilled Asparagus and Zucchini Salad

Delicious Best Grilled Asparagus and Zucchini Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Calories 550 kcal

Ingredients

  

For the grilled vegetables

• 1.5 lb zucchini (cut into 1/4-inch thick slices)
• 1 large yellow squash (cut into 1/4-inch thick slices)
• 1.5 tbsp olive oil
• 9 oz asparagus (woody ends trimmed off)
• 1/2 cup hazelnuts (toasted and skins removed)

For the dressing

• 3 garlic cloves (freshly minced)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1/2 tsp honey
• 1/4 cup extra virgin olive oil
• 2/3 cup fresh mint (finely chopped)
• 2/3 cup fresh parsley (finely chopped)
• 1/4 tsp chili flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

 

• If your hazelnuts aren't already toasted, spread them on a baking sheet and toast at 350°F for about 8-10 minutes until fragrant and the skins begin to loosen. Remove from oven, let cool slightly, then rub vigorously in a kitchen towel to remove the papery skins. Roughly chop the hazelnuts and set aside. Meanwhile, mince your garlic cloves, zest your lemon, finely chop your fresh mint and parsley, and set all these prepared ingredients in small bowls near your work station.
• Slice the zucchini and yellow squash into 1/4-inch thick slices (this thickness is crucial for even cooking). Trim the woody ends from the asparagus spears by snapping them at their natural breaking point or cutting off the bottom 2-3 inches. Pat all vegetables dry with paper towels to ensure they'll sear properly on the grill and not steam.
• In a small bowl, whisk together the lemon juice, red wine vinegar, honey, minced garlic, chili flakes, and kosher salt. Let this mixture sit for a minute to allow the salt to dissolve and the garlic to begin infusing into the dressing. Then slowly whisk in the 1/4 cup extra virgin olive oil until emulsified. Taste and adjust seasoning with black pepper. I like to let vinaigrettes sit for a few minutes before using them—it allows the flavors to meld together beautifully.
• Heat your grill to medium-high heat. Lightly coat the zucchini, squash, and asparagus with the 1.5 tbsp olive oil and season with a pinch of salt and pepper. Working in batches if needed to avoid overcrowding, place the zucchini and squash slices on the grill and cook for 3 minutes per side until you get nice char marks and the vegetables are tender-crisp. Transfer to a cutting board. Then grill the asparagus spears for about 3 minutes total, rolling them halfway through, until lightly charred and tender. I find that grilling vegetables with good color and char really elevates the flavor of a simple salad.
• Once the grilled vegetables have cooled for a minute or two, cut the zucchini and squash slices into roughly 1-inch pieces. Cut the asparagus into 2-inch lengths. Transfer all the cut vegetables to a large serving bowl, then add the toasted hazelnuts from Step 1 and the fresh mint and parsley. Pour the vinaigrette from Step 3 over the vegetables.
• Gently toss all the ingredients together until the vegetables are evenly coated with the dressing and the herbs are distributed throughout. Taste for seasoning and adjust salt and pepper if needed. Serve immediately while the vegetables are still slightly warm—the warmth helps the dressing coat everything beautifully and brings out the fresh herb flavors.