Grilled Zucchini Salad with Basil Vinaigrette

Zucchini Corn Cherry tomatoes  Red onion Avocado  Kosher salt Goat cheese Olive oil Apple cider vinegar Honey Dijon mustard Fresh basil

What You Need:

Grill the veggies

Spread olive oil on the zucchini and  corn then sprinkle them with kosher salt. Grill over medium-high heat for 12-15 minutes, until grill marks form.


Make the dressing

Add all of the ingredients to a jar with a lid and shake well to combine or stir them all together in a tall measuring glass. Set aside.


Assemble salad

Cut the corn off the cob and transfer it to a large serving bowl with the grilled zucchini,  tomatoes, red onion, avocado and salt. Drizzle half the dressing on top and toss.



Finish by crumbling the goat cheese on top with the remaining dressing.  Serve warm with additional fresh basil.



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