Keto Grilled Vegetable Salad
When the sun is shining and the grill is hot, it's the perfect time to enjoy a fresh, flavorful, and healthy meal. This grilled vegetable salad is an ideal choice for anyone following Low-carb summer recipes, and it can be a star of your next cookout. Packed with vibrant vegetables and topped with a tangy lemon basil vinaigrette, this dish is not only nutritious but also incredibly delicious. This grilled vegetable salad is a versatile, easy-to-make dish that fits perfectly into Keto grill recipes, providing a healthy and tasty option for your next outdoor gathering.
How to Make It
Step 1
Prepare your grill for medium-high direct heat grilling, about 450-500 degrees F. Trim the ends of the zucchini and eggplant and cut into quarters. Peel the onion and cut into quarters lengthwise with ends intact. Leave the cherry tomatoes whole.
Step 2
Place vegetables on a baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt & ground black pepper. Grill all the vegetables for a few minutes until soft.
Step 3
Add basil, lemon zest & juice, garlic, vinegar, & olive oil to the jar of a high-speed blender or food processor. Season with kosher salt & ground black pepper as desired. Blend until vinaigrette is emulsified & as smooth as you’d like. Taste & adjust seasoning as desired. Set aside or store in an airtight container in the refrigerator for up to 1 week.
Step 4
Once grilled vegetables are cool enough to handle, use a chef’s knife to chop into uniform bite-sized pieces. Add the chopped vegetables to a large bowl with salad greens. Pour the lemon basil vinaigrette over top. Toss to combine. Serve warm, cold, or at room temperature. Enjoy!
Ingredients
- Avocado oil 2 tbsp
- Zucchini 1 medium
- Eggplant, raw 250 g
- Red onion 1 small
- Tomato raw (includes cherry, grape, roma) 20 cherry
- Spring mix 3 cup, chopped
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Basil 2 cup, whole pieces
- Lemon juice, fresh 3 tbsp
- Lemon Peel Or Zest Raw 1 tbsp