Go Back
+ servings

Grilled Summer Vegetable Salad with a Watermelon Balsamic Dressing

The portabella mushrooms gave the salad a bit more depth and added some "meat", which was just what we wanted. Simply summer at its finest.
Course Salad
Cuisine American
Keyword summer vegetables, wartermelon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 Servings
Calories 128kcal
Author Queen of Quinoa


  • 3 cups mixed field greens
  • 2 small portabella mush room caps stems & gills removed, thickly sliced
  • 1 small summer squash cut into thick strips
  • 1 cup fresh strawberries chopped
  • 2 large radishes thinly sliced
  • 1/2 cup watermelon
  • 4 tablespoon balsamic vinegar
  • Juice of 1/2 a lemon
  • Salt & pepper to taste
  • Non-stick olive oil spray or alternative


  • Turn grill on medium high heat and spray with non-stick spray
  • Place the slices of portabella mushrooms and summer squash onto the grill
  • Lightly spray the tops of the veggies and sprinkle with salt and pepper
  • Cook for 3 -5 minutes, until you have golden brown grill marks and flip
  • Cook on the other side for another 3 - 5 minutes until the veggies are soft
  • While the vegetables are cooking, prepare the dressing by combining watermelon, balsamic vinegar and lemon juice into a blender and blend on high until smooth
  • Split the field greens between two large salad bowls
  • Top with strawberries, radishes and grilled veggies
  • Drizzle with watermelon balsamic dressing and serve
  • Enjoy!


Cooking times may vary if you're grilling on an outdoor grill. Just be sure to watch for the charred grill marks and softening of the veggies.
gluten-free | dairy-free | vegan | sugar-free | soy-free | nut-free


Calories: 128kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Sodium: 182mg | Potassium: 854mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1095IU | Vitamin C: 79.5mg | Calcium: 43mg | Iron: 1.6mg