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Grilled Vegetable Summer Salad

Grilled Vegetable Summer Salad- marinated and grilled portobello caps give this salad a delicious meaty texture that even carnivores will love! 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: dinner, Salad
Servings: 4 people
Calories: 431kcal


For the Salad:

  • 4 portobello mushroom caps sliced in 1/2-inch strips
  • 3 roma tomatoes sliced in half lengthwise
  • 1 bunch asparagus thick ends trimmed
  • 2 avocados sliced in half lengthwise
  • 1/2 red onion
  • 14 ounces romaine lettuce finely chopped
  • 8 ounces vegan mozzarella, sliced I like Miyokos (optional)
  • 1 handful fresh basil leaves for garnish

For the Marinade:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons high heat oil plus more for cooking
  • 2 tablespoons tamari

For the Dressing:

  • 4 tablespoons balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt & pepper
  • 1 teaspoon dried oregano


  • In a large shallow bowl, whisk together the ingredients for marinade. Place the sliced portobello mushrooms in the bowl then toss until evenly coated in the marinade. Set aside for at 30 minutes, tossing every 10 minutes or so.
  • Meanwhile, prepare the dressing. Whisk everything together in a small bowl or measuring cup then set aside.
  • Place the chopped romaine in a large bowl then refrigerate while you grill the vegetables (mushrooms to red onion). Coat the vegetables with high heat oil and grill until slightly tender and golden brown. 
  • Cut the grilled vegetables into smaller pieces then serve immediately overtop of romaine with mozzarella and dressing,


*Nutrition Facts do not include mozzarella


Calories: 431kcal | Carbohydrates: 25g | Protein: 7g | Fat: 36g | Saturated Fat: 5g | Sodium: 827mg | Potassium: 1223mg | Fiber: 11g | Sugar: 11g | Vitamin A: 9205IU | Vitamin C: 21.6mg | Calcium: 72mg | Iron: 2.7mg