Summer Zucchini Salad – a delicious recipe with balsamic vinegar, honey, Salad, zucchini, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Make the balsamic reduction: Combine balsamic vinegar and sweetener in a small saucepan. Bring to a boil over medium high heat. Reduce the heat to medium-low and simmer, stirring occasionally. You are done when your liquid is about half its original volume and appears syrupy. Set aside
2
Grill the zucchini: Preheat your grill to medium. Brush both sides of the zucchini slices with olive oil and season with salt and pepper. Grill zucchini on both sides until just tender.
3
Assemble: While the zucchini is still warm, cut it into bite size pieces and mix with the arugula. You want the zucchini to slightly wilt the greens. Top with the pine nuts and drizzle with desired amount of balsamic reduction.
124
kcal
Calories
10
g
Fat
5
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Balsamic Reduction, 1/2 cup balsamic vinegar, 1 teaspoon honey or sugar, Salad, and more.
Yes, Summer Zucchini Salad 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.
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