Grilled Vegetable Salad Recipe
Recipe By Tori Avey
Grilled zucchini, squash, asparagus, corn, tomatoes, lettuce & basil with lemony basil dressing. Gluten free, vegetarian, vegan (with substitution), parve.
4.7
19 Rating -
Rate
Non Vegdiet
55minstotal
20minsPrep
55m.total
20m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Grilled Vegetable Salad Recipe
- 1/2 pound Zucchini, halved lengthwise, ends removed
- 1/2 pound Yellow squash, halved lengthwise, ends removed
- 1/2 pound Large asparagus spears
- 1 Ears sweet yellow corn, shucked and cleaned
- 1 tablespoon Extra virgin olive oil
- 1/2 pint Cherry Or Grape Tomatoes, Halved
- 1 cup Green lettuce, shredded
- 0.13 cup Chopped fresh basil leaves
- 0.13 cup Chopped fresh basil leaves
- 1 tablespoon Fresh lemon juice
- 1/2 tablespoon Mayonnaise
- 1/2 teaspoon Honey
- 0.13 teaspoon Salt
- 0.13 cup Extra virgin olive oil
- As required Chopped ripe avocado, sliced grilled chicken breast, or crumbled feta cheese
Nutrition
value
value
812
calories per serving
49 g Fat14 g Protein86 g Carbs15 g FiberOther
Current Totals
- Fat49g
- Protein14g
- Carbs86g
- Fiber15g
MacroNutrients
- Carbs86g
- Protein14g
- Fiber15g
Fats
- Fat49g
Vitamins & Minerals
- Calcium289mg
- Iron13mg
- Vitamin A2322mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B61mg
- Vitamin B9272mcg
- Vitamin B120mcg
- Vitamin C107mg
- Vitamin E18mg
- Copper< 1mcg
- Magnesium181mg
- Manganese2mg
- Phosphorus348mg
- Selenium16mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tori Avey