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prep time
15 min
cook time
15 min
ready time
30 min
Keto Grilled Vegetable Salad
When the sun is shining and the grill is hot, it's the perfect time to enjoy a fresh, flavorful, and healthy meal. This grilled vegetable salad is an ideal choice for anyone following Low-carb summer recipes, and it can be a star of your next cookout. Packed with vibrant vegetables and topped with a tangy lemon basil vinaigrette, this dish is not only nutritious but also incredibly delicious. This grilled vegetable salad is a versatile, easy-to-make dish that fits perfectly into Keto grill recipes, providing a healthy and tasty option for your next outdoor gathering.
Can this recipe be cooked outdoors?
Absolutely! This Keto grill recipe is designed to be cooked outdoors, making it a fantastic option for summer barbecues. Prepare your grill for medium-high direct heat, around 450-500 degrees Fahrenheit. Grill the zucchini, eggplant, red onion, and cherry tomatoes until they are beautifully charred and tender. Grilling enhances the natural flavors of the vegetables, giving them a smoky and slightly sweet taste that complements the fresh spring mix and zesty vinaigrette.
How to customize this recipe?
This grilled vegetable salad is highly customizable, allowing you to tailor it to your preferences or whatever fresh produce you have on hand. You can substitute or add other vegetables such as bell peppers, asparagus, or mushrooms. For added protein, consider topping the salad with grilled chicken, shrimp, or tofu. The lemon basil vinaigrette can also be adapted; try using lime juice instead of lemon for a different citrusy twist or add a pinch of red pepper flakes for a hint of heat. Experiment with herbs like mint or cilantro to give the dressing a unique flavor profile.
How to store leftovers?
If you have any leftovers, storing them properly will ensure they remain fresh and delicious. Keep the grilled vegetables and salad greens separate from the vinaigrette to prevent the greens from becoming soggy. Place the vegetables in an airtight container and store them in the refrigerator for up to three days. The vinaigrette can be stored in a sealed jar in the fridge for up to a week. When you're ready to enjoy the leftovers, simply toss the vegetables and greens with the vinaigrette just before serving. You can enjoy this salad cold, at room temperature, or give the vegetables a quick reheat on the grill for a few minutes.
Net Carbs
5.2 g
Fiber
3.3 g
Total Carbs
8.6 g
Protein
2.1 g
Fats
23 g
240 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Avocado oil
2 tbsp
Zucchini
1 medium
Eggplant, raw
250 g
Red onion
1 small
Tomato raw (includes cherry, grape, roma)
20 cherry
Spring mix
3 cup, chopped
Salt
0.5 tsp
Black pepper
0.25 tsp
Basil
2 cup, whole pieces
Lemon juice, fresh
3 tbsp
Lemon Peel Or Zest Raw
1 tbsp
Garlic
1 clove
Vinegar
2 tbsp
Extra virgin olive oil
8 tbsp
Salt
0.5 tsp
Black pepper
0.5 tsp
Recipe Steps
steps 4
30 min
Step 1
Prepare your grill for medium-high direct heat grilling, about 450-500 degrees F. Trim the ends of the zucchini and eggplant and cut into quarters. Peel the onion and cut into quarters lengthwise with ends intact. Leave the cherry tomatoes whole.Step 2
Place vegetables on a baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt & ground black pepper. Grill all the vegetables for a few minutes until soft.Step 3
Add basil, lemon zest & juice, garlic, vinegar, & olive oil to the jar of a high-speed blender or food processor. Season with kosher salt & ground black pepper as desired. Blend until vinaigrette is emulsified & as smooth as you’d like. Taste & adjust seasoning as desired. Set aside or store in an airtight container in the refrigerator for up to 1 week.Step 4
Once grilled vegetables are cool enough to handle, use a chef’s knife to chop into uniform bite-sized pieces. Add the chopped vegetables to a large bowl with salad greens. Pour the lemon basil vinaigrette over top. Toss to combine. Serve warm, cold, or at room temperature. Enjoy!
