Start by grilling the vegetables. Turn on your grill to medium heat.
Remove the stems from the mushrooms and place on a baking sheet or plate. Cut off the ends of the onion and slice it into 1/4" thick slices. Add to the baking sheet.
Cut off the ends of the squash and zucchini and cut into 1" rounds. Place them on the baking sheet.
Trim the ends off of the asparagus and add them to the baking sheet. .
Drizzle all the vegetables with the olive oil and sprinkle with salt and pepper.
Place the veggies directly on the grill and cook for 3-4 minutes. Remove the asparagus, and flip the rest of the vegetables. Cook for another 2-3 minutes.
Remove from the grill and allow to cool while you prep everything else.
Whisk together all the salad dressing ingredients until smooth and creamy. If the dressing is too thick, then add a splash or two of water.
When ready to serve, cut the veggies into bite-size pieces. Add the greens into a large salad bowl and top with grilled veggies. Crumble some feta on top, cube the avocado, and add it. Drizzle with dressing and enjoy!
You can add any other veggies that are good on the grill to this recipe.
If you make the salad a few hours in advance, the flavors will become more intense.
Store leftovers in an airtight container in the fridge for up to 5 days.