Grilled Zucchini and Green Bean Salad with Tahini Dressing

In the heat of summer, we love this for dinner. Light and easy; with a baguette on the side, it's a satisfying meal.

Dressing:

½ small garlic clove, pressed or minced

1 Tbsp. tahini

1 tsp. lemon juice

2 Tbsp. orange juice

1 tsp. honey

2 Tbsp. olive oil

Salt and pepper to taste

Whisk all ingredients together and set aside.

Salad:

Olive oil

2 small zucchini, sliced thinly (no more than ¼”)

½ lb. green and/or yellow beans, trimmed and cut into 1” pieces

1 hot chile/pepper, seeded and finely minced (optional, or to your taste)

1/2-1 tsp. lemon juice

Salt and pepper

Salad greens*

Lightly brush the zucchini and green beans with olive oil and grill over medium-high heat, tossing until crisp tender. Combine in a bowl with a slight drizzle of olive, hot chili/pepper, lemon juice; season with salt and pepper.

Pile each plate or a platter with salad greens. Scatter with vegetables, and drizzle with dressing.

Note: instead of grilling, you can saute the zucchini slices in large frying pan in 2 tsp. olive oil, over medium-high heat until browned and tender, and steam the beans until crisp-tender.

Variation: Instead of serving vegetables over salad greens, you could substitute with rice, quinoa, or french lentils.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#entree #salad