Grilled Sweet Potato & Zucchini Salad with Dill Yogurt Dressing

You can of course roast the sweet potatoes instead of grilling them!!

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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.