Grilled Zucchini and Beetroot Salad
Get ready for the ultimate spring salad – grilled zucchini and beetroot salad! It’s yummy, it’s super flavorful and it’s SO easy to make!
Ingredients
- ½ zucchini cut in long strips, approx. 7mm thick
- 1 tomato sliced
- 4 Tbsp roasted beetroot from a jar, cut into cubes
- 2 tsp green pesto
- a few fresh oregano and basil leaves
- 4 olives
- 3 Tbsp olive oil 2 for the dressing and 1 for grilling the zucchini
- 1 Tbsp ricotta optional (omit it for the vegan/dairy-free version)
- ½ orange
- your favorite pre-washed salad mix 2 generous handfuls per portion
Instructions
- Cut the zucchini into long, 7mm thick strips. You will use 2 strips per portion. Cut the strips in a zig-zag and grease with olive oil. Add salt, pepper, and dry oregano and grill.
- Once the zucchini is done, all that's left is to assemble the salad.
- Add 2 generous handfuls of salad leaves on each plate. Drizzle the salad with olive oil and freshly squeezed orange juice.
- Add the tomato slices, beetroot cubes, pesto, ricotta, olives (divide the quantities between the 2 plates) and add some fresh oregano and basil leaves on top.
- We served the salad with wraps, heated in the oven.
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