Grilled Paneer & Summer Vegetable Salad with Lemon-Pepper Dressing
20 minutes
1165 reads
About Grilled Paneer & Summer Vegetable Salad with Lemon-Pepper Dressing
Fire up the grill and get ready for a flavor explosion! This Grilled Paneer and Summer Vegetable Salad is a vibrant and healthy meal that's perfect for any summer gathering, or a light and satisfying weeknight dinner.Smoky grilled paneer, sweet grilled zucchini, bell peppers, broccoli, and juicy cherry tomatoes create a symphony of textures and tastes. A bright lemon-pepper dressing ties it all together, while crunchy walnuts add the perfect finishing touch.Quick, easy, and bursting with fresh, seasonal flavors, this salad is a must-try for anyone who loves healthy and delicious food.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Salad
- 200 gm Cottage Cheese cottage cheese
- 1 Zucchini sliced, small
- 1 Bell Peppers sliced
- 1 cup Broccoli
- 8-10 Cherry Tomatoes halved
- 1 cup Salad Greens
- 1 tbsp Walnuts
- 1 tbsp Olive Oil
Instructions
- Wash and slice the zucchini, bell pepper, and cherry tomatoes. Cut the broccoli into florets.
- Heat half of the olive oil in a grill pan over medium-high heat. Add the zucchini slices to the hot pan and grill for 1-2 minutes per side, until grill marks appear and the zucchini is slightly softened.
- Add the bell pepper slices and broccoli florets to the grill pan. Cook for 2-3 minutes per side, or until tender-crisp and slightly charred. Grilling the vegetables adds a delicious smoky flavor.
- Add the halved cherry tomatoes to the pan during the last minute of grilling, just to warm them through and slightly blister the skins.
- Season the grilled vegetables with a pinch of salt and pepper.
- Slice the paneer into slabs about 1/2-inch thick. Add the remaining olive oil to the grill pan and grill the paneer for 2-3 minutes per side, until golden brown and slightly charred. Grilling the paneer enhances its texture and creates a flavorful crust.
- In a small bowl, whisk together the lemon juice, black pepper, and salt to make the dressing.
- Arrange the salad greens on a platter. Top with the grilled vegetables and paneer slices. Sprinkle with walnuts and drizzle with the lemon-pepper dressing. Serve immediately and enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a milder or hotter variety.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 403kcalCarbohydrates: 20gProtein: 19gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 66mgSodium: 141mgPotassium: 772mgFiber: 6gSugar: 9gVitamin A: 2704IUVitamin C: 178mgCalcium: 550mgIron: 2mg
Meera Girdhar
Articles: 98
6 Comments
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This looks perfect! Thanks for posting.
Absolutely delicious! Thanks for sharing.
I’m thrilled to try this recipe!
Look at that cherry tomato on top of the grilled paneer….just love it. Next time when I am in Delhi, I am coming to your house.
Wooow osm????
Amazing recipe Meera… Somehow I have not picked zucchini till now. Let me give a try.