Grilled Zucchini Tomato Salad with Avocado Scallion Dressing

Tender zucchini is grilled until smoky and tossed with juicy summer tomatoes and a creamy avocado scallion dressing in this flavor-packed zucchini tomato salad.

Another gorgeous day, another locked-and-loaded summer salad! Zucchini, you’re up to bat.

Zucchini season doesn’t last nearly long enough to my liking so that means it’s salads like this on repeat with extra avocado dressing + scallions drizzled on mine, please.

I recently got a gorgeous bunch of green onions from the farmer’s market and immediately wanted to put them to good use. They went pretty dreamily alongside creamy avocado all blended up in dressing form.

Drizzling the whole deal over some grilled zucchini + fresh heirloom tomatoes and we’ve got a pretty stellar salad on our hands.

This Zucchini Salad features…

• Grilled zucchini and summer tomatoes
• A creamy, flavorful avocado scallion dressing
• Fresh cilantro and cotija cheese

Making the Zucchini Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Avocado
• Scallion
• Garlic
• Greek yogurt
• Honey
• Lime juice
• 2% or skim milk
• Zucchini
• Vegetable oil
• Tomatoes
• Cilantro
• Cotija cheese

Stovetop and Oven Instructions

Don’t have a grill? You can still make this recipe on the stovetop or in the oven instead.

Stovetop: working in batches, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat (or brush over a large cast iron grill pan) Once pan is hot, add zucchini and cook 4-6 minutes, flipping once until zucchini is tender.

Oven: arrange zucchini slabs in a single layer on a large greased sheet pan. Roast at 400F 10-15 minutes until zucchini is tender.

Tips for Perfect Zucchini Salad

1. Blend dressing in blender or food processor – either of these tools will work for getting the dressing perfectly creamy.
2. Use a ripe avocado – this will blend into the dressing easier and lend its creamy texture.
3. Cut zucchini into slabs – trim the ends off the zucchini and cut into thin 1/4-inch slabs for easy and fast grilling.
4. Serve salad immediately after assembly – this salad does not store the best so I recommend serving immediately after grilling + dressing.

Recipe Variations

Try these ideas for a different twist on this salad.

• Add more vegetables – try adding sweet pepper, sweet corn, summer squash, green beans, or a handful of spinach.
• Use another cheese – replace the cotija with queso fresco, fresh mozzarella, goat cheese, or feta.
• Try another dressing – replace the homemade dressing with 1/2 cup bottled chipotle ranch, Italian dressing, or balsamic.

Serving Suggestions

Try serving this salad alongside tacos, cilantro lime or Mexican rice, grilled meats, etc. It also makes a great lunch salad served on top of spring greens.

Definitely one of those salads that more than holds its own on a side dish table! The smoky flavors from the zucchini work wonders with all those sweet tomato wedges and that bomb avocado dressing.

Plus it’s just gorgeous which automatically makes it a winner.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

Try these other zucchini favorites next!

• Grilled Tofu and Zucchini
• One Pot Zucchini Mac and Cheese
• Oven Zucchini Fries