Green and Yellow Salad with Grilled Serrano Peppers

by Spicie Foodie on June 18, 2014

Green and Yellow Salad with Grilled Serrano Peppers by @SpicieFoodie | #yellowzucchini #yellowtomatoes #avocado #grilledchiles #preservedlemons

We are well into the month of June and that means that the Northern Hemisphere is heating up. For those of us that live in the tropics, the mercury is really rising. Temperatures in the area have been averaging between 31°C and 34°C or 88°F and 93°F — now that’s not factoring in how much hotter it feels with the humidity. And to top it all off we’re not in the hottest time of the year yet! People that have lived in Playa del Carmen longer than I have keep telling me to wait until July and August. I think I’m just going to live inside of my refrigerator.

Many of us hardly want to turn on our stoves or ovens, and so refreshing and light meals are ones everyone appreciates this time of year. That’s why you are all going to love this super light meal. I know many don’t consider salad a meal but this one is perfect for hot weather when you don’t want to be weighted down by a heavy meal. The salad consists of grilled yellow zucchini, fresh juicy slices of yellow tomatoes, slices of creamy avocado and it is topped with thin slices of preserved lemons and grilled serrano peppers. The dressing is nothing but a good quality extra virgin olive oil, a pinch of sea salt and freshly ground black pepper. Super simple and super delicious!

Green and Yellow Salad with Grilled Serrano Peppers by @SpicieFoodie | #yellowzucchini #yellowtomatoes #avocado #grilledchiles #preservedlemons

5.0 from 2 reviews
Green and Yellow Salad with Grilled Serrano Peppers
Prep time
Cook time
Total time
A very light and refreshing summer salad that is delicious and easy to prepare. It's the perfect summer-time meal.
Recipe type: salad
Cuisine: International, Vegan
Serves: 2
  • 2 yellow zucchinis (green variety may also be used)
  • 2 large yellow tomatoes (or variety of choice)
  • 1 hass avocado
  • 1-2 large preserved lemon (buy here or make your own)
  • 4 or more Serrano peppers
  • extra virgin olive oil
  • freshly ground black pepper to taste
  • fine sea salt to taste
  1. Slice the zucchinis in half then into slices. Place the zucchinis and Serrano peppers on a grill or pan fry with a bit of oil and cook until you achieve the desired texture. (I cooked until soft and a bit charred.) Set them aside. Slice the tomatoes, peel the avocado and slice it into rings. Cut the preserved lemon in half and completely remove the pulp and pith, then throughly rinse . Next slice the lemon peels into thin slices.
  2. To serve, layer the avocados and tomato slices on top of the zucchini. Arrange the preserved lemon slices and charred Serranos over the vegetables. Drizzle the olive oil over the salad, sprinkle with ground black pepper and a bit of sea salt. Enjoy!


Green and Yellow Salad with Grilled Serrano Peppers by @SpicieFoodie | #yellowzucchini #yellowtomatoes #avocado #grilledchiles #preservedlemons

This salad has a bit of everything in it: It’s tangy, sweet, creamy and spicy. Don’t worry about not feeling full, the protein in the avocado will help with that. If you just can’t handle a salad for a meal then you can always pair this with some grilled shrimp, fish or chicken. However it is that you wish to eat it, I hope you enjoy it as much as we did.


in Meatless Mondays,Salads,Vegan/Vegetarian,Vegetables

{ 20 comments… read them below or add one }

1 La Torontoise June 18, 2014 at 8:27 AM

Nancy! Love these colors! I was travelling as part of my job and only now got back to reading blogs and cooking. What a surprise is to find this simple/high impact recipe! Will do it tonight: -)
Have a great day!


2 Spicie Foodie June 18, 2014 at 3:06 PM

Welcome back! You too have a great day and thanks so much.:)


3 Rosa June 18, 2014 at 8:33 AM

Beautiful and ever so appetizing! A fabulous summer salad.




4 Spicie Foodie June 18, 2014 at 3:05 PM

Thanks so much Rosa! Hope you’re having beautiful summer weather there too.


5 Catherine June 18, 2014 at 8:50 AM

This is a delicious salad with the spiced up flavors that I love. Blessings dear. Catherine


6 Spicie Foodie June 18, 2014 at 3:05 PM

Thanks so much Catherine! hugs


7 John@Kitchen Riffs June 18, 2014 at 10:33 AM

We’ve had unseasonably cool weather up to the last few days. Now we’re getting temperatures in the 90s. So this is exactly the sort of dish I’m craving! This is terrific — thanks.


8 Spicie Foodie June 18, 2014 at 3:04 PM

Glad it’s finally heating up for you, John! Thank you


9 Matt Robinson June 18, 2014 at 11:45 AM

I love the peppers and sea salt in this. Such a perfect side dish for a summer BBQ!


10 Spicie Foodie June 18, 2014 at 3:04 PM

Thank you Matt — yep, would be a great bbq side-dish too!


11 Angie@Angie's Recipes June 18, 2014 at 1:26 PM

Simple and delicious, a perfect summer salad.


12 Spicie Foodie June 18, 2014 at 3:03 PM

Thanks Angie!


13 cheapethniceatz@gmail.com June 18, 2014 at 2:51 PM

Yep this is a perfect summer salad, in taste and lack of heat to prepare. Will keep it bookmarked for the hot days. It’s about 30C + with humidity here too. Have an AC?


14 Spicie Foodie June 18, 2014 at 3:03 PM

Thanks Evelyne! Yes we have air conditioners and celling fans in our flat — it’s the turning on the oven or going out in the middle of the day that really gets you. But at least there’s always the beach to go cool off.:)


15 Laura (Tutti Dolci) June 18, 2014 at 3:02 PM

What a mouthwatering summer salad, the colors are so striking!


16 Spicie Foodie June 18, 2014 at 3:06 PM

Thank you Laura!:)


17 Ramona June 19, 2014 at 8:00 AM

I always work with green zucchini.. never yellow squash. They make a stunning pair. :)


18 Bill June 19, 2014 at 8:12 AM

Looks delicious, Nancy! It’s definitely a great hot weather meal. Looks beautiful too!!


19 mjskit June 22, 2014 at 2:17 PM

What a delicious salad that gets you out of the kitchen! The grill becomes our oven this time of year and grilled salads are always on the menu. I’ll be adding this one to the list and hope to make it soon. We’ve got yellow tomatoes growing in the garden that would be wonderful in this salad. Stay cool!


20 Bam's Kitchen June 27, 2014 at 2:43 AM

I can validate the hot here in Asia. It has been in the 30′s C and steamy hot. For weeks it was rainy and now the haze has finally lifted a bit and a good time to back on the grill. I really like the addition of the preserved lemons, spicy peppers and smooth texture from the avocado in this recipe. Super delicious! I have been having a world of fun reading over your older photography how to posts. Thank you so much for putting these all together all in one convenient place. Just pinned this recipe. Have a super weekend. BAM


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