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Grilled Summer Squash Salad with Jalapeño Lime Vinaigrette
It’s light enough to keep you from feeling weighed down but filling enough to ward off post-dinner snack time. It’s easy to assemble and done in under 30 minutes…so what are you waiting for?? Fire up that grill!
This great recipe comes to us from Farmhouse Delivery!
This great recipe comes to us from Farmhouse Delivery!
Featured Seedlings
Ingredients
- 3 summer squash, mandolined or thinly sliced (for the salad)
- 3 small heads romaine lettuce, halved (for the salad)
- 2 Tbsp olive oil, for brushing (for the salad)
- 1 c blueberries (for the salad)
- 12 slices nitrate-free prosciutto, torn, omit for vegetarian option (for the salad)
- 1/3 c vegan crumbled feta cheese (for the salad)
- 1/4 c fresh basil leaves, torn (for the salad)
- 1/4 c olive oil (for the vinaigrette)
- 1/4 c fresh squeezed lime juice (for the vinaigrette)
- 1 tsp apple cider vinegar (for the vinaigrette)
- 2 jalapeño peppers, seeded and finely diced (for the vinaigrette)
- 1/4 c pistachios, shelled and roughly chopped (for the vinaigrette)
- 2 cloves garlic, diced or 1 tsp garlic powder (for the vinaigrette)
- to taste salt and pepper (for the vinaigrette)
Instructions
For the Salad
Step 1
Heat your grill to 350F or medium-high heat.
Step 2
Brush the squash slices and romaine with olive oil and place them perpendicular to the grill grates, grilling on each side for 4-6 minutes or until well marked. Remove from grill and let cool.
Step 3
Toss all ingredients together in a large bowl, waiting to toss with the vinaigrette until just before serving.
For the Vinaigrette
Step 1
Shake all ingredients together in a jar with a lid.
Step 2
Let sit for 10 minutes to let flavors meld and marinate before tossing with salad to serve. Save any leftovers as a topping for meats, salads, or roasted vegetables throughout the week!