For Professionals

Grilled Zucchini and Red Onion Salad

Prep time: 15 min
Cook time: 10 min

Olive oil is a key component of the dressing in this recipe and is also an important ingredient for general good health because it is anti-inflammatory. Olive oil is typically linked to supporting the cardiovascular system, but it’s also very good for the kidneys.

It is a monounsaturated fat; one of the properties of this fat is its ability to protect against oxidative stress, which has been implicated in renal disease.

Makes

4 servings

Serving size

1 serving

Ingredients

6 zucchini, both green and yellow, cut into ¼-inch-thick slices

½ medium red onion, thinly sliced

¼ cup olive oil

Black pepper, freshly grounded, to taste

3 tablespoons balsamic vinegar

2 tablespoons fresh oregano, chopped

Instructions

  1. Preheat a barbecue grill to medium heat.
  2. In a medium bowl, toss the zucchini and onion with the olive oil, and season with pepper.
  3. Grill the zucchini and onion until lightly charred, turning once, about 4 minutes per side.
  4. Transfer the grilled vegetables to a large bowl, and let them cool for about 30 minutes.
  5. Toss the grilled vegetables with the balsamic vinegar and the oregano, and serve.

Cooking Tip

If you do not have a barbecue, you can broil the vegetables until they are tender and lightly charred, turning once, about 4 minutes per side. They won’t have that distinctive barbecue flavor, but the salad will still be a treat.

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: 1 serving

Calories

147

Fat

14 g

Saturated Fat

2 g

Trans Fat

0 g

Cholesterol

0 g

Carbohydrates

8 g

Sugar

6 g

Fiber

2 g

Protein

2 g

Sodium

12 g

Calcium

66 mg

Phosphorus

50 mg

Potassium

422 mg