Grilled Veggies Salad

Blog by Laura Hearn, Nutrition Assistant in The Clear Skin Solution + Recipe by Katie Stewart, Founder KSW Inc.

We’re already well into summer, and you know what that means – BBQs, family gatherings, and plenty of sunshine! I love to contribute to the feast by bringing along a side dish that balances flavour and crowd-pleasing appeal with nourishment.  This Grilled Veggie Salad is a crowd pleaser, young and old – a vibrant, mouth-watering dish that not only tastes amazing but also supports clear skin and overall well-being. 

Embrace Seasonal Eating

Summer is peak season for a variety of fresh produce, and there’s no better time to take advantage of eating seasonally. When you eat foods that are in season, you get the maximum nutritional benefits because they’re harvested at their peak ripeness. 

Eating seasonally also means your food doesn’t travel for days on trucks, retaining more nutrients and flavour. Plus, you support local farmers and the environment. Locally sourced produce is often more budget-friendly and fresher, making your meals not only healthier but also more sustainable and economical. Farmers’ markets are bursting with fresh options right now – take advantage of the season’s bounty!

Variety: The Spice of Gut Health

Incorporating a variety of vegetables in your diet is essential for feeding your gut microbiome and is something we support our clients to do inside the Clear Skin Solution. A diverse diet supports a healthy gut, and including 30 different plant-based foods in your diet each week can significantly improve gut health by promoting a diverse microbiome, which aids digestion, enhances nutrient absorption, and supports your immune system. Essentially, more variety in your plant foods equals a healthier and more diverse microbiome!

Summer is the perfect time to explore new vegetables, especially with farmers’ market season in full swing. How about trying different produce each week? Your gut, skin and taste buds will thank you!

Stress-Free Summer Gatherings

Summer BBQs and gatherings are all about enjoying great food and good company. However, it can sometimes be a bit stressful if you’re trying to stick to your health goals and unsure about what food will be available. That’s where my #1 tip comes in: bring a dish you know you can enjoy and that everyone will love. This Grilled Veggie Salad is a crowd-pleaser that’s both delicious and nutritious, allowing you to relax and enjoy the festivities. Plus, the colourful presentation makes it a standout dish at any BBQ!

Looking for more crowd-pleasing, skin-loving summer recipes? 

• Crunchy Thai Quinoa Salad
• Herbed Potato Salad
• Mediterranean Pasta Salad
• The Perfect Paleo Burger with Seasoning
• Grain-Free Burger Buns
• Steak Spiced Black Bean Burger
• Mediterranean Chicken Skewers 
• Peach Salad with Fresh Mint 
• Fresh Pineapple Salsa
• Citrus Beet Salad with Maple Balsamic Vinaigrette

Grilled Veggie Salad

This Grilled Veggie Salad is a crowd pleaser, young and old - a vibrant, mouth-watering dish that also supports clear skin.

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Ingredients

Salad Ingredients

• 1 Tbsp Avocado oil
• 1-2 Zucchini (coined and halved)
• 2 Portobello mushrooms (sliced)
• 2 Red peppers (cut into 2 inch chunks)
• 1 Red onion (cut into wedges)
• 1 Bunch of Asparagus (cut into 2-inch pieces)
• 1 Cup Jarred Artichoke Hearts (chopped)
• 3 Cloves Garlic (minced)
• ¼ Cup Fresh Basil (chopped)
• ¼ Cups Fresh Parsley (chopped)

For the Vinaigrette

• 4 Tbsp Olive Oil
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Lemon Juice
• ½ Tbsp Dijon Mustard
• 1 Tsp Oregano
• 1 Tbsp Garlic Powder
• ¼ Tsp Sea Salt
• 1 Tsp Honey

Optional

• Nut Cheese Crumble

Instructions

• Preheat your grill to medium-high heat.
• Toss the zucchini, mushrooms, red peppers, red onion, and asparagus in avocado oil, and sprinkle with sea salt.
• Grill the vegetables until they are tender and have beautiful grill marks, about 5-7 minutes.
• Combine the grilled vegetables in a large bowl with the minced garlic and artichoke hearts.
• In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, sea salt, and honey to make the dressing.
• Drizzle the dressing over the grilled vegetables and toss to coat.
• Garnish with fresh basil, parsley and nut cheese crumble before serving.