Grilled Zucchini Salad with Walnuts, Pomegranates & Mint-Tahini Dressing

I love tahini as a base for my dressings. The pressed sesame lends a really creamy, earthy essence, and you don't need additional oil because it's high in good fat. My husband will make the dressing while I grill the zucchini - it's great teamwork.

Grilled Zucchini Salad with Walnuts, Pomegranates & Mint-Tahini Dressing
Servings: 4 Prep 30 mins Start to Finish 30 mins

Ingredients

  • 1/2 cup walnuts, halved
  • 2 large zucchinis, halved crosswise, then sliced lengthwise into 1/4-inch-thick pieces
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons fresh mint, finely chopped, divided
  • 2 tablespoons tahini
  • 1/4 teaspoon chili flakes
  • 1/2 cup pomegranate seeds

Make It

1. Place walnuts in a small, nonstick pan and toast over medium heat until fragrant; shake the pan frequently and watch carefully to prevent burning. Place in a small bowl and set aside.

2. Light a grill or heat a grill pan over medium-high heat. In a large mixing bowl, toss zucchini with oil and sprinkle with salt and pepper. Grill the zucchini in batches until tender and slightly charred, about 2-3 minutes per side. Remove grilled pieces to a large serving platter and keep warm.

3. In a small mixing bowl, whisk lemon juice, garlic, 2 tablespoons of mint and a big pinch of salt. Add tahini and chili flakes; whisk well until combined. Dressing should be easily pourable; if too thick, add a teaspoon or so of water in a slow stream.

4. Sprinkle zucchini with toasted walnuts and pomegranate seeds, then drizzle with dressing. Garnish with remaining chopped mint.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 247, Fat, total (g): 23, sat. fat (g): 3, carb. (g): 11, fiber (g): 3, pro. (g): 5, Folate (µg): 63, sodium (mg): 52, calcium (mg): 49, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.
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