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Lightly charred and smokey, this grilled broccolini salad is paired with a lemony dressing, shaved parmesan, fresh basil, and red pepper flakes. Served warm or cold – it’s the perfect side dish for summer barbecues or weeknight dinners, plus leftovers taste fantastic!

Grilled broccolini salad topped with shaved parmesan on a plate.

Broccolini (also known as Tenderstem broccoli) is forever one of my favourite veggies to throw in the oven, but WOW – making it on the grill is such a delicious way to experience a whole new flavour!

In addition to that lovely smokey flavour barbecuing imparts to the broccolini, it’s then tossed in a tangy lemon vinaigrette dressing, freshly shaved parmigiano-reggiano for a little umami, and a sprinkle of red pepper flakes for an extra kick.

Quite simply, it’s divine and one of my favourite recipes I’ve made as of late 🙂

Love this recipe? You may enjoy my honey-drizzled roasted broccolini and kale, or my grilled kale salad recipe, too!

Recipe ingredients in small bowls.

Visual guide: how to make grilled broccolini salad

Lemon vinaigrette salad dressing in a small jar.

STEP 1: You’ll want to start this recipe by shaking the dressing ingredients together in a small jar, or by whisking them in a bowl.

Shaving a block of parmesan with a vegetable peeler.

STEP 2: Next, shave a fresh block of parmigiano-reggiano. I like to use a vegetable peeler to do this.

Cutting fresh basil.

STEP 3: Then, chiffonade basil by placing the leaves on top of each other and rolling them into a log. Cut thin slices down the log to create fine cuts of basil.

Broccolini tossed in olive oil in a large bowl.

STEP 4: Next, place broccolini in a large mixing bowl. Toss with olive oil, salt, and pepper until each piece is well-coated.

Grilling broccolini on a grill pan.

STEP 5: Heat either your barbecue or a cast iron grill pan over medium-high. Once hot, place broccolini directly on the grill grates and cook until nicely charred.

Pouring lemon dressing over grilled broccolini.

STEP 6: Serve grilled broccolini on a large plate. Drizzle salad dressing over top, and sprinkle with shaved parmesan, chopped basil, and red pepper flakes. Toss everything together and serve!

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post.

Tips for making this recipe

  1. This broccolini salad can be served warm or cold, making leftovers a dream! I typically serve it not long after preparing, but there is no need to worry if it’s not piping hot.
  2. If you’d like to make this in advance, you may grill the broccolini ahead of time and prep the dressing in a jar. Store both in the fridge, then combine together with freshly shaved parmesan and freshly chopped basil when ready to serve. If you’d prefer the broccolini to be warm when serving, you can clean and prep the broccolini so that it’s ready to be added to the grill just before serving.
  3. Don’t want to grill? You may choose to roast the broccolini instead. Simply toss the broccolini in olive oil, salt, and pepper – then spread on a baking sheet and roast in the oven at 400F for about 15-20 minutes, depending on desired level of char. I find roasted broccolini is a bit more tender (less crunchy) and it won’t have that “smoky grill flavour,” but it would still taste delicious.
  4. Otherwise, you may also sauté the broccolini in a pan on the stovetop! This option would maintain that desired crunchiness.
Grilled broccolini salad topped with shaved parmesan on a plate.

Serving ideas

This grilled broccolini is the perfect side dish to all sorts of proteins – from chicken, salmon, steak, and more. If you’ve already got the grill going for this recipe, you may want to pair it with a grilled protein! This popular grilled salmon with a dill yogurt sauce would go SO well.

If you want to also pair your meal with a starch, I think this would taste SO good with some crispy potatoes or a simple whole grain, like quinoa or farro.

Broccolini nutrition benefits

This cruciferous veggie is a good source of dietary fibre, containing 5 grams of fiber per 100 gram or 3.5 ounce serving of broccolini.

It’s also rich in a number of micronutrients like:

  • vitamin C
  • vitamin A
  • potassium
  • calcium
  • iron
Grilled broccolini salad tossed in lemon dressing on a plate.

More grilling recipes

Did you give this Grilled Broccolini Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

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Get the Recipe: Grilled Broccolini Salad (Side Dish!)

Lightly charred and smokey, this grilled broccolini salad is paired with a lemony dressing, shaved parmesan, fresh basil, and red pepper flakes. Served warm or cold – it's the perfect side dish for summer barbecues or weeknight dinners, plus leftovers taste fantastic!
Grilled broccolini salad topped with shaved parmesan on a plate.
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Ingredients

  • 1/4 cup shaved parmigiano reggiano (I use a vegetable peeler to shave the block of parmesan)
  • Approx. 5 large leaves fresh basil, chopped
  • 1.5 pounds broccolini (approx. 3 bunches)
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes (use more or less, depending on desired spiciness)
  • Salt + pepper, to taste

Lemon Vinaigrette Dressing:

  • 1/4 cup olive oil
  • 1/2 a lemon, juice only
  • 1 Tbsp white wine vinegar (or use apple cider vinegar)
  • 1/2 tsp garlic powder (or 2 cloves minced garlic)
  • Salt + pepper, to taste

Instructions

  • Add all dressing to a small jar or a bowl. Shake or stir to combine, then set aside.
  • Cut any brown ends off of broccolini, then place in a large mixing bowl. Toss with 2 tablespoons of olive oil and a generous amount of salt and pepper. Broccolini should be well-coated in the oil.
  • Next, heat either your BBQ or a cast iron grill pan to medium-high. Once hot, place the tossed broccolini directly on the grill gates. Cook for approximately 6-10 minutes, tossing every couple minutes, or until broccolini reaches your desired char level. Remove broccolini from heat when done.
    TIP: broccolini can have either thick or thin stems; the thicker the stem, the longer it will take to cook. If you are using a grill pan, you will need to work in BATCHES, which will also take a bit longer. Covering the grill or grill pan with a lid can help speed up the process!
    NOTE: You are looking to have the broccolini be lightly charred/browned and tender enough to eat, while still maintaining a nice crunch.
  • Place grilled broccolini onto a large serving plate. Drizzle salad dressing over top, and sprinkle with shaved parmesan, chopped basil, and red pepper flakes. Toss everything together, adjusting seasonings to taste. Serve and enjoy!

Notes

*ENJOY WARM OR COLD: This broccolini salad can be served warm or cold, making leftovers a dream (they’ll keep for a few days in the fridge and I can promise that they still taste so good)! I typically serve it not long after preparing, but there is no need to worry if it’s not piping hot.
*NO GRILL?
  • You may choose to roast the broccolini instead. Simply toss the broccolini in olive oil, salt, and pepper – then spread on a baking sheet and roast in the oven at 400F for about 15-20 minutes, depending on desired level of char. I find roasted broccolini is a bit more tender (less crunchy) and it won’t have that “smoky grill flavour,” but it would still taste delicious.
  • You may also sauté the broccolini in a pan on the stovetop! This option would maintain that desired crunchiness.
Calories: 186kcal | Carbohydrates: 8g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 103mg | Potassium: 13mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2105IU | Vitamin C: 104mg | Calcium: 131mg | Iron: 1mg

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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