Go Back
–+ servings
Grilled Summer Salad
Print Recipe
5 from 1 vote

Grilled Summer Salad

Grilled Summer Salad is perfect for hot summer days. Fresh greens tossed with a Pomegranate Molasses dressing and topped with grilled vegetables and shrimp.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Main Dish, Salad
Cuisine: American
Keyword: Grilled Summer Salad
Servings: 4 Servings
Calories: 328kcal

Ingredients

  • 4 Cups Mixed Greens
  • 3 Tbsp Olive oil
  • 1/2 Tsp Sea salt Prefer Himalayan Pink
  • 1/4 Tsp Pepper
  • 1/2 Tsp Smoked paprika
  • 1/4 Tsp Garlic Powder
  • 8 Mushrooms, sliced in half Baby Bella or white
  • 1 Yellow squash Sliced 1/4” thick
  • 1 Zucchini Sliced 1/4” thick
  • 1 Red onion, sliced 1/2 thick and nit separated Optional: secure with toothpicks to keep rings together
  • 1 Ear Corn on cob
  • 6 , cut in half I used Trader Joe’s canned artichokes
  • 1 Red pepper Thickly sliced
  • 12 Jumbo Shrimp
  • 3 Tbsp Sundried tomatoes
  • 2 Tbsp Toasted slivered almonds
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Pomegranate Molasses
  • 1 Tsp Dijon Mustard
  • 1 Tsp Fresh thyme leaves

Instructions

  • Wash salad greens and add to serving dish.  Set aside
  • Preheat grill to high. 
  • In a medium bowl whisk olive oil, salt, pepper, smoked paprika and garlic powder.
  • Brush oil mixture on mushrooms, yellow squash, zucchini, red onions, corn on the cob, artichoke hearts and red peppers on all sides. Reserve 2 tsp of oil mixture.
  • Add vegetables to grill being careful not to crowd them.  Grill 2-3 minutes on each side until vegetables are tender and you have nice grill marks. Note:  The corn will take 4-5 minutes more due to rotating it  until lightly browned on each side.  Remove grilled vegetables to large plate.
  • Brush shrimp with reserved oil mixture and add them to grill. Cook 2 minutes per side and remove to plate.  When corn is cool enough, cut kernels off cob with sharp knife. 
  • Dressing:  To a small mixing bowl add balsamic vinegar, pomegranate molasses, Dijon mustard, thyme leaves.   
  • Add sundried tomatoes and toasted almonds to salad greens.  Add 2 Tbsp of dressing and lightly toss making sure all leaves are lightly coated.  
  • Add grilled vegetables and shrimp to salad and drizzle remaining dressing over vegetables and shrimp.  

Nutrition

Calories: 328kcal | Carbohydrates: 29g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 728mg | Potassium: 800mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2425IU | Vitamin C: 84.8mg | Calcium: 82mg | Iron: 2.6mg