Charred Squash Salad

charred-squash-salad

I love this salad over sliced tomatoes with burrata or crumbled Valbreso feta, or as a complement to any protein. The herbs can be swapped for any herbs of your choice. Rotating the squash on the grill before turning allows for a little more char.

Yield:

Serves: 6 (serving size: about 2/3 cup)

 Total time: 40 Minutes

Ingredients:

2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise
1 large Vidalia onion, halved
Cooking spray
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup torn fresh basil leaves
1/2 cup torn fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves

Preparation:

1. Preheat grill to high.

2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill. Cool to room temperature.

3. Coarsely chop vegetables; place in a large bowl. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and juice; toss to coat. Add basil, mint, and parsley; toss.

Nutritional Information:

Calories-128
Fat-9.5 g
Satfat-1.3 g
Monofat-6.6 g
Polyfat-1.1 g
Protein-3 g
Carbohydrate-10 g
Fiber-3 g
Cholesterol-0.0 mg
Iron-1 mg
Sodium-171 mg
Calcium-53 mg
Sugars-6 g
Est. Added Sugars-0 g
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