By Skyler Bouchard Oppenheim
Grilled Sweet Potato & Zucchini Salad with Dill Yogurt Dressing
You can of course roast the sweet potatoes instead of grilling them!!
Updated at: Wed, 16 Aug 2023 20:34:22 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
36
High
Nutrition per serving
Calories867.3 kcal (43%)
Total Fat54.3 g (78%)
Carbs76.4 g (29%)
Sugars25.5 g (28%)
Protein24.2 g (48%)
Sodium1054.6 mg (53%)
Fiber20.7 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the salad:
1green zucchini
large
1yellow zucchini
large
Kosher salt
to taste
1 cupfrozen sweet peas
2sweet potatoes
peeled and cut into 1/2 inch thick rounds
Pepper
to taste
1 bunchcilantro
finely chopped
1lemon
Juice of
virgin olive oil
Extra
1avocado
thinly sliced
For the dressing:
1 cupfat free plain greek yogurt
you can also use full fat, but we are adding more fat with extra virgin olive oil, so I went fat free
2 clovesgarlic
minced or grated
1 bunchdill
finely chopped, reserve a few whole sprigs for topping
0.5lemon
Juice of
2lemons
zest of
⅓ cupextra virgin olive oil
Kosher
to taste
½ cupwater
Pepper
to taste
Instructions
Step 1
1. Wash the zucchini and peel thin ribbons until you reach the core. Line the zucchini ribbons on a sheet pan. Sprinkle generously with kosher salt. Let the ribbons sit for 20 minutes to draw out moisture. (You can also do this the night ahead and store the zucchini ribbons in the fridge.)
Step 2
2. Preheat the grill to 400F.
Step 3
3. Place the sweet potatoes on a baking tray and toss with olive oil, salt and pepper.
Step 4
4. Grill the sweet potato for 30 minutes, flipping after 10-15 minutes. If the sweet potatoes develop a heavy char and are still firm inside, lower the temperature to 350 and continue to let them cook for the remainder of time.
Step 5
5. While they cook, pour the frozen sweet peas into a microwave safe bowl. Add 1/2 cup water. Microwave for 2 minutes, until bright green. They should still be cold - just fully cooked through.
Step 6
6. Add the zucchini ribbons to a large bowl. Add half of the peas, the chopped cilantro, juice of 1 lemon and enough extra virgin olive oil to coat them. Season with a pinch of salt and toss together. Mix all of the lemony dill yogurt dressing ingredients together until combined.
Step 7
7. Remove the sweet potatoes from the grill once they’re cooked through.
Step 8
8. Plate half of the dressing onto the bottom of the plate. Layer the sweet potatoes on the dressing. Top with avocado slices. Add more yogurt dressing. Layer the ribboned zucchini on top. Drizzle with more dressing. Finish it off with the rest of the peas, dill sprigs, a swirl of olive oil and freshly cracked black pepper.
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