Grilled Veggie Salad


This is a salad to get excited about. It is AMAZING. The combination of ingredients is spot on and the grilling adds an extra heartiness that makes it sufficient enough for a main dish.



1 Ear of Corn, husk and silk removed

1/2 Red Onion, cut into disks

1 Zucchini, halved lengthwise

6 Asparagus Spears

1 Heirloom Tomato, chopped into ½-inch pieces

1 Avocado, diced

2 Cups of Greens, chopped

1-Tablespoon Olive Oil

Sea Salt & Fresh Black Pepper

For the dressing:

1 Large Lemon, juiced

1-Tablespoon Olive Oil

2 Teaspoons Agave Nectar

Sea Salt & Fresh Black Pepper


Heat your grill pan over medium- high. In a large bowl combine the corn, zucchini, asparagus and onions. Season them with olive oil, sea salt and freshly ground black pepper. Grill the vegetables, turning occasionally until grill marks appear and they are tender. Remove from heat. Cut the kernels off the corn. In a serving dish, add the grilled vegetables, tomato and avocado. In a small bowl, whisk together the lemon juice, olive oil, agave, salt and pepper. Pour the dressing over the salad and toss until all the ingredients are coated.

Serves 2


One thought on “Grilled Veggie Salad

  1. Looks delicious as usual.
    I like the corn and I also like the zucchini.the crunchy vegetables contrast nicely against the cooked/grilled vegetables.
    Yum yum yum
    PS :your favorite follower 👯

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