Serves 4–6
Tip! Grill chicken thighs or sausage to add protein to this salad. Tip! Grill chicken thighs or sausage to add protein to this salad. 


For the Salad
2 Tbsp. avocado oil

1 bunch asparagus, woody ends trimmed

1 medium bell pepper, sliced into 4–5 flat planks

1 medium zucchini, ends trimmed and quartered lengthwise

1 large sweet or red onion, peeled and quartered lengthwise with ends in tact

8 ounces cremini or button mushrooms, skewered for grilling

8 ounces grape or cherry tomatoes, skewered for grilling

6 ounces spring mix or greens of choice

4 ounces crumbled goat cheese or feta

Kosher salt and ground black pepper

For the Dressing
2 cups packed basil leaves and tender stems

2 lemons, zested and juiced

1/2  small shallot, peeled and roughly chopped (about ¼ cup roughly chopped)

1 clove garlic

1 Tbsp. Champagne vinegar

1/2 cup extra virgin olive oil

Kosher salt and ground black pepper


Prepare your grill for medium-high direct heat grilling, about 450-500°F.

Prepare the vegetables for the grill: Prep asparagus, bell pepper, zucchini, onion, mushrooms and tomatoes as described above. Place vegetables on a large plate or small baking sheet. Drizzle avocado oil over top, tossing to coat evenly. Generously season with kosher salt and ground black pepper. 

Prep the lemon basil vinaigrette: Add basil, lemon zest and juice, shallot, garlic, champagne vinegar and olive oil to jar of a high-speed blender. Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until vinaigrette is emulsified and as smooth as you’d like. Taste and adjust seasoning as desired—season with additional salt to taste, drizzle in a little extra vinegar for a tangier vinaigrette, splash in a few tablespoons of water for a thinner vinaigrette. Set aside or store in an airtight container in the refrigerator for up to 1 week.

Grill the vegetables: Place the seasoned vegetables directly on the grill grates. For long, thin vegetables and skewers, like asparagus and zucchini, it’s best to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill vegetables until as softened and charred as desired. Tomatoes will grill in about 2 minutes per side. Asparagus, bell pepper, zucchini and mushroom skewers will grill in 3–4 minutes per side. Onions will grill in 4–5 minutes per side. 

Chop and toss the grilled vegetable salad: Once grilled vegetables are cool enough to handle, use a chef’s knife to chop into uniform bite-sized pieces. Add the chopped vegetables to a large bowl with salad greens and cheese, if using. Pour the lemon basil vinaigrette over top. Toss to combine. Serve warm, cold or at room temperature.