A smoky, creamy summer salad made with grilled zucchini, runner beans, and a rich tahini dressing. It’s fresh, light, vegan, and ready in under 30 minutes!

📋 Recipe Overview

• Serves: 4

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Course: Salad, Side Dish

• Cuisine: Mediterranean, Vegan

• Keywords: grilled zucchini salad, runner bean salad, tahini dressing salad

💖 Why You’ll Love It

• 🔥 Grilled veggies = smoky flavor

• 🌿 Plant-based and healthy

• 🧄 Creamy tahini lemon-garlic dressing

• 🍽️ Great as a side or light main

• 🥗 Customizable with grains, proteins, or greens

👉 Try this as a duo with our Charred Corn & Potato Salad for the perfect summer table.

🛒 Ingredients

For the Salad

• 2 medium zucchinis, sliced lengthwise

• 1 cup runner beans (or green beans), trimmed

• 1 tbsp. olive oil

• Salt & black pepper, to taste

• 2 tbsp. toasted pumpkin or sunflower seeds

• A handful of fresh mint or parsley, chopped

For the Tahini Dressing

• 3 tbsp. tahini

• 1 ½ tbsp. lemon juice

• 1 tbsp. olive oil

• 1 tbsp. maple syrup or honey

• 1 garlic clove, minced

• 2–3 tbsp. water (to thin)

• Salt & pepper, to taste

🍳 Equipment Needed

• Grill pan or outdoor grill

• Small bowl (for dressing)

• Salad bowl or serving platter

• Knife and tongs

🥣 How to Make It

1. Grill the Vegetables

• Toss zucchini and runner beans with olive oil, salt, and pepper.

• Grill for 3–5 minutes per side, until charred and tender.

• Let cool slightly before plating.

2. Make the Dressing

• In a bowl, whisk tahini, lemon juice, olive oil, maple syrup, and garlic.

• Add water gradually until smooth and drizzle-ready.

• Season with salt and pepper.

3. Assemble the Salad

• Lay grilled veggies on a plate or bowl.

• Drizzle with tahini dressing.

• Top with chopped herbs and toasted seeds.

• Serve warm or at room temperature.

🔄 Variations & Add-Ons

• 🥬 Add a bed of arugula or baby spinach

• 🧆 Add grilled tofu, chickpeas, or tempeh for protein

• 🍚 Serve over couscous, quinoa, or faro

• 🧀 Top with crumbled feta (if not vegan)

• 🍋 Add orange or grapefruit segments for brightness

❓ FAQs

Q: Can I roast instead of grill?
Yes! Roast at 425°F (220°C) for 15–20 minutes until browned.

Q: Can I use other beans?
Yes, green beans or snow peas work well.

Q: How long does the dressing last?
Up to 7 days in the fridge in a sealed container.

Q: Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free.

🔢 Nutrition (Per Serving)

Daily Dish delight

Grilled Zucchini & Runner Bean Salad with Tahini Dressing

A smoky, creamy summer salad made with grilled zucchini, runner beans, and a rich tahini dressing. It’s fresh, light, vegan, and ready in under 30 minutes!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad, Side Dish, Vegetables

Cuisine: Mediterranean, Vegan

Ingredients Equipment

Ingredients

  

For the Salad

• 2 medium zucchinis, sliced lengthwise
• 1 cup runner beans (or green beans), trimmed
• 1 tbsp. olive oil
• Salt & black pepper, to taste
• 2 tbsp. toasted pumpkin or sunflower seeds
• A handful of fresh mint or parsley, chopped

For the Tahini Dressing

• 3 tbsp tahini
• 1 ½ tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 garlic clove, minced
• 2–3 tbsp water (to thin)
• Salt & pepper, to taste

Equipment

• Grill pan or outdoor grill
• Small bowl (for dressing)
• Salad bowl or serving platter
• Knife and tongs