Grilled Squash Salad with Arugula and Almonds
Serves 6
Time 20 min
Celebrate summer produce with this light yet flavorful salad. Peppery arugula combines with basil for a rich, textured dressing, and summer squash is sliced as thin as possible, then seared on the grill. The dish comes together quickly and will satisfy completely.
Special Diets:
Ingredients
- 1 (5.0-ounce) package baby arugula, divided
- 1/2 cup packed fresh basil leaves
- 1/2 cup toasted almonds, divided
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil, plus more for grilling, divided
- 1 large zucchini
- 1 large yellow summer squash
- 1 cup cherry tomatoes
- 1/4 cup crumbled feta cheese
Method
Prepare a grill for medium-high heat cooking.
Combine 1 1/2 cups packed arugula, basil, 1/4 cup of the almonds, salt and pepper in a blender or food processor and process until pureed.
With the machine running, add 1/2 cup of the oil in a slow, steady stream until blended.
Set aside half of the dressing for the salad and save the rest for another use.
Slice zucchini and squash very thinly lengthwise (preferably with a mandoline).
Brush slices on both sides with oil.
Place on the grill, cover and cook until lightly charred and tender, 3 to 4 minutes, flipping occassionally.
Arrange remaining arugula, grilled squash, tomatoes and cheese on a large platter.
Coarsely chop remaining 1/4 cup almonds, sprinkle over salad and serve dressing on the side.
Nutritional Info:
Per serving: 210 calories (170 from fat), 19g total fat, 3g saturated fat, 5mg cholesterol, 160mg sodium, 7g carbohydrates (3g dietary fiber, 4g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (5.0-ounce) package baby arugula, divided
- 1/2 cup packed fresh basil leaves
- 1/2 cup toasted almonds, divided
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil, plus more for grilling, divided
- 1 large zucchini
- 1 large yellow summer squash
- 1 cup cherry tomatoes
- 1/4 cup crumbled feta cheese