Grilled Vegetable Salad with Dairy-Free Labneh (AIP Modified, Paleo, Whole30)
A grilled vegetable salad made with zucchini, asparagus, red onion, cucumbers, olives, fresh herbs, and lemon vinaigrette. Designed for AIP Modified, Paleo and Whole30, and built around whole, seasonal ingredients.
Ingredients
- 1 bunch asparagus, woody ends trimmed
- 1 medium red onion, sliced at one quarter-inch
- 2 medium zucchini, ends removed and cut in half lengthwise
- ¼ cup olive oil, divided
- Kosher salt
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup diced Persian or hothouse cucumbers
- ¼ cup sunflower seeds
- 1 cup Castelvetrano olives, roughly chopped
- ¼ cup finely chopped parsley
- ¼ cup finely chopped basil
- 1 cup dairy-free labneh or greek-style coconut yogurt
Instructions
- Heat a grill pan on the stove over high heat, or set a griddle or heavy skillet on the grill. (A grill-safe pan is needed to keep the onions and asparagus from slipping through the grates of an outdoor grill.)
- Toss the asparagus, onion and zucchini in one tablespoon of olive oil, seasoning generously with salt. Grill each vegetable in batches until charred in spots but still firm, then transfer to a cutting board and chop into ½-inch pieces.
- In a small bowl, whisk the remaining olive oil with the lemon zest, lemon juice, and ½ teaspoon salt to make the dressing.
- In a large bowl, combine the grilled vegetables with the cucumbers, olives, sunflower seeds, parsley, and basil. Toss with the dressing and season to taste.
- For individual servings, spread a spoonful of dairy-free labneh or coconut yogurt onto each plate and top with salad. For family-style, layer the yogurt on a platter and pile the salad on top. Garnish with more herbs if you like.