Grilled Zucchini & Fig Salad With a Yogurt Dressing Recipe

Name: Grilled Zucchini & Fig Salad With a Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 zucchini, sliced thinly lengthwise; 1 tablespoon olive oil; 6 figs, trimmed and quartered; 100 g Greek yogurt; ¼ teaspoon sugar; 1 tablespoon milk; 1 spring onion, thinly sliced; 3 cups Baby Spinach; 1 teaspoon lemon juice; 6 tablespoons mint, chopped

Servings: persons

4 zucchini, sliced thinly lengthwise
1 tablespoon olive oil
6 figs, trimmed and quartered
100 g Greek yogurt
¼ teaspoon sugar
1 tablespoon milk
1 spring onion, thinly sliced
3 cups Baby Spinach
1 teaspoon lemon juice
6 tablespoons mint, chopped

1
Heat griddle pan (or grill) to medium heat.
2
Brush zucchini slices with olive oil on both sides and grill for 3 minutes on each side until charred with stripes.
3
Brush the fig quarters with olive oil and grill for 3 minutes in total, turning once.
4
To make the dressing: whisk the yogurt, sugar and some salt & pepper in a bowl and thin it to drizzling consistency with the milk.
5
Stir in the sliced spring onion.
6
Shortly before serving, toss the spinach with enough olive oi to coat it and season with a squeeze of lemon juice and a pinch of salt.
7
Mix the spinach leaves into the zucchini slices and figs on a large serving plate.
8
Drizzle with dressing and sprinkle with chopped mint.

kcal

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* 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 10 ingredients. The key ingredients include: 4 zucchini, sliced thinly lengthwise, 1 tablespoon olive oil, 6 figs, trimmed and quartered, 100 g Greek yogurt, and more.

Yes, Grilled Zucchini & Fig Salad With a Yogurt Dressing 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 Zucchini & Fig Salad With a Yogurt Dressing

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