Grilled Zucchini Salad Recipe with Cilantro Lime Dressing

grilled zucchini

This grilled zucchini salad with cilantro lime dressing is a great go-to summer salad that keeps your hunger at bay but your figure in check.

As summer nears, our palates begin to change. In the winter, we crave warmth through denser foods with a bit more of everything – fat, carbs and protein. In the summer, our bodies are naturally drawn to foods that are lighter and cooler in order to offset the ambient heat. This zucchini salad is a deliciously light way to fill up without being weighed down. The zucchini is grilled to smoky perfection, but then paired with a tangy cilantro lime vinaigrette that invigorates the senses and lifts the spirit, which is exactly what summer is all about!

For this zucchini salad recipe, you could also grill the corn, but I chose to keep the corn raw in order to bring more freshness to the salad. I also like the bite of raw corn, which is softened slightly by the addition of apple cider vinegar in the dressing. And while this recipe is delicious as is, feel free to add in any other grilled or raw vegetables of choice!

Grilled Zucchini Salad with Cilantro Lime Dressing

Serves 4


For the zucchini:

  • 4 medium zucchini
  • 3 tablespoons olive oil
  • Salt and pepper to taste

For the salad:

  • 2 cups raw corn kernels, sliced from the husk
  • 2 ripe avocados

For the dressing:

  • Large handful cilantro leaves
  • 1/4 cup olive oil
  • Juice of 1/2 lime
  • Juice of 1/2 lemon
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic
  • 1/4 teaspoon cumin powder
  • Salt and pepper to taste


Slice the zucchini lengthwise into long 1/2-inch thick pieces. Brush both sides of each slice with olive oil and season with salt and pepper. Grill the zucchini for a 1-3 minutes on each side, until they have softened and have grill marks. Remove from the grill and set the slices on a plate to cool.

Once cool, chop the zucchini into medium chunks and place them in a large salad bowl with the raw corn kernel. Halve, core and scoop out the flesh of the avocados. Chop the avocado flesh into chunks the size of the zucchini pieces and add them to the bowl as well.

For the dressing, place all the ingredients in a blender or food processor and blend until smooth. Pour over the zucchini, corn and avocado and toss until evenly combined. Refrigerate until ready to serve.

Related on EcoSalon

Spiralized Zucchini Salad with Tomato and Tahini Dressing

Zucchini Patties Recipe with Lemon Yogurt Sauce

Cheesy Vegan Leek and Zucchini Gratin Recipe

Grilled zucchini image via Shutterstock