Grilled Vegetables and Summer Greens with Shallot Vinaigrette Recipe

Name: Grilled Vegetables and Summer Greens with Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 3 tablespoons sherry vinegar; 2 tablespoons chopped tarragon; 2 tablespoons minced shallot; 1 1/2 tablespoons grainy mustard; Kosher salt; Pepper; 1 pound thin asparagus; 4 heirloom tomatoes, quartered lengthwise; 2 medium zucchini, halved lengthwise; 2 unpeeled Hass avocadoswashed, quartered and pitted; 2 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 5 ounces mixed baby greens, such as baby kale and mustard greens (8 cups); 1/4 cup toasted hazelnuts, chopped

Servings: persons

6 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons chopped tarragon
2 tablespoons minced shallot
1 1/2 tablespoons grainy mustard
Kosher salt
Pepper
1 pound thin asparagus
4 heirloom tomatoes, quartered lengthwise
2 medium zucchini, halved lengthwise
2 unpeeled Hass avocadoswashed, quartered and pitted
2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
5 ounces mixed baby greens, such as baby kale and mustard greens (8 cups)
1/4 cup toasted hazelnuts, chopped

1
Make the vinaigrette In a medium bowl, whisk all of the ingredients until well blended.
2
Make the salad Light a grill.
3
In a large bowl, toss the asparagus, tomatoes, zucchini, avocados and oil; season with salt and pepper.
4
Grill over moderately high heat until tender, 2 minutes for the asparagus and avocados and about 5 minutes for the tomatoes and zucchini.
5
Cool.
6
Arrange the greens on a platter.
7
Drizzle with 3 tablespoons of the vinaigrette and top with the hazelnuts.
8
Serve with the grilled vegetables and the remaining vinaigrette.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 3 tablespoons sherry vinegar, 2 tablespoons chopped tarragon, 2 tablespoons minced shallot, and more.

Yes, Grilled Vegetables and Summer Greens with Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetables and Summer Greens with Shallot Vinaigrette

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