Description
A vibrant, protein-packed salad combining smoky grilled vegetables, juicy watermelon, and a zesty Greek yogurt dressing, perfect for summer cookouts. Fresh herbs and legumes add depth without heavy oils or additives.
Ingredients
2 medium zucchini (halved and sliced)
3 bell peppers (varied colors, sliced)
3 ears corn (kernels trimmed)
1 pint cherry tomatoes (halved)
1 packed cup cucumber slices
15 oz canned black beans (drained and rinsed)
1 cup Greek yogurt
2 tbsp honey
1 cup chopped herbs (cilantro and dill)
3 tbsp lemon juice
Fresh mint leaves (optional)
Instructions
Preheat grill to 400°F (200°C). Brush zucchini and bell peppers with olive oil.
Grill zucchini 2-3 minutes per side until golden. Repeat for peppers until softened.
Toast corn on grill 3-4 minutes per face; let cool and cut kernels from cobs.
Toss grill veggies, corn, tomatoes, cucumber, and black beans in a bowl.
Cube watermelon (1-inch) and gently mix into salad.
Whisk Greek yogurt, honey, and lemon juice until smooth.
Stir in herbs and mint (if using) just before serving.
Notes
Use eggplant as a zucchini substitute.
Replace honey with maple syrup for a vegan option.
Store leftovers in an airtight container for 1-2 days.
Add crumbled feta if dairy is allowed.
- Prep Time: 20
- Cook Time: 10
- Category: Gluten Free
- Method: Grilling
- Cuisine: Health-conscious
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 10g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg