Grilled Vegetable Salad

This easy grilled vegetable salad is perfect for summer. It's filled with fresh and grilled veggies, and topped with a sweet and tangy tahini dressing.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Keyword: best summer salads, grilled salad, grilled vegetable recipes, summer salad recipes

Servings: servings

Calories: 332kcal

Author: Alyssa

Ingredients

for the salad:

3 portobello mushrooms
1 small onion
1 medium zucchini
1 medium summer squash
1 bunch asparagus
2 tablepsoons olive oil
Sprinkle of salt and pepper
1 avocado
1/2 cup feta (vegan optional)
6 cups greens

for the dressing

1/4 cup balsamic vinegar
3 tablespoons tahini
1 tablespoon dijon mustard
Juice of 1 whole lemon
1 teaspoon maple syrup (or honey)
1/2 teaspoon garlic powder
Salt & pepper to taste
Water if needed

Instructions

Start by grilling the vegetables. Turn on your grill to medium heat.
Remove the stems from the mushrooms and place on a baking sheet or plate. Cut off the ends of the onion and slice it into 1/4" thick slices. Add to the baking sheet.
Cut off the ends of the squash and zucchini and cut into 1" rounds. Place them on the baking sheet.
Trim the ends off of the asparagus and add them to the baking sheet. .
Drizzle all the vegetables with the olive oil and sprinkle with salt and pepper.
Place the veggies directly on the grill and cook for 3-4 minutes. Remove the asparagus, and flip the rest of the vegetables. Cook for another 2-3 minutes.
Remove from the grill and allow to cool while you prep everything else.
Whisk together all the salad dressing ingredients until smooth and creamy. If the dressing is too thick, then add a splash or two of water.
When ready to serve, cut the veggies into bite-size pieces. Add the greens into a large salad bowl and top with grilled veggies. Crumble some feta on top, cube the avocado, and add it. Drizzle with dressing and enjoy!

Notes

You can add any other veggies that are good on the grill to this recipe.
If you make the salad a few hours in advance, the flavors will become more intense.
Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition