18 Delicious Grilled Salad Recipes Healthy

Who says salads have to be boring? Dive into the smoky, charred goodness of grilled salads with our roundup of 18 Delicious Grilled Salad Recipes that are as healthy as they are flavorful. Perfect for those warm evenings when you crave something light yet satisfying, these recipes will transform your grill into a salad-making powerhouse. Get ready to fire up your taste buds—let’s grill some greens!

Grilled Caesar Salad with Garlic Croutons

Grilled Caesar Salad turns the classic into a smoky, charred delight, with homemade garlic croutons adding the perfect crunch.

Ingredients

• 1 large head romaine lettuce, halved lengthwise
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 slices day-old bread, cubed

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, salt, and pepper. Brush this mixture over the cut sides of the romaine halves.
3. Grill the romaine, cut side down, for 2-3 minutes until slightly charred. Remove and set aside.
4. In the same bowl, mix remaining olive oil, Parmesan, mayonnaise, lemon juice, and Worcestershire sauce to make the dressing.
5. Toss bread cubes with a bit of olive oil and a pinch of salt. Grill or toast until golden and crispy, about 5 minutes.
6. Drizzle the grilled romaine with the dressing and top with garlic croutons and extra Parmesan.

The magic of this dish lies in the contrast between the smoky lettuce and the creamy, tangy dressing, with the croutons offering a satisfying crunch.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the dressing.

Charred Corn and Avocado Grilled Salad

This Charred Corn and Avocado Grilled Salad is a summer staple that brings smoky sweetness and creamy texture together in every bite.

Ingredients

• 2 ears of corn, husks removed
• 1 large avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat. Brush the corn with 1 tbsp olive oil and place on the grill. Cook for 10 minutes, turning occasionally, until kernels are charred in spots. Let cool slightly, then cut kernels off the cob.
2. In a large bowl, combine the charred corn, diced avocado, and red onion.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, lime juice, salt, and black pepper. Pour over the salad and gently toss to combine.
4. Stir in the chopped cilantro just before serving.

The contrast of the smoky corn with the creamy avocado and zesty lime dressing makes this salad a standout at any barbecue or picnic.

Tip: For an extra layer of flavor, try adding a pinch of chili powder to the dressing.

Grilled Peach and Arugula Salad with Goat Cheese

There’s something magical about the combination of sweet grilled peaches, peppery arugula, and creamy goat cheese that makes this salad a summer standout.

Ingredients

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• 2 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup walnuts, toasted

Instructions

1. Preheat your grill to medium-high heat. Brush the peach halves with 1 tbsp of olive oil and grill for 2-3 minutes on each side, until they have nice grill marks and are slightly softened.
2. In a large bowl, whisk together the remaining 1 tbsp of olive oil, balsamic vinegar, salt, and black pepper.
3. Add the arugula to the bowl and toss gently to coat with the dressing.
4. Divide the dressed arugula among plates. Top each with grilled peach halves, crumbled goat cheese, and toasted walnuts.

The contrast of the warm, juicy peaches with the cool, crisp arugula and the tangy goat cheese creates a symphony of flavors and textures that’s irresistibly refreshing.

Tip: For an extra flavor boost, drizzle a little honey over the peaches before grilling.

Grilled Chicken and Romaine Salad

Grilled Chicken and Romaine Salad brings a smoky twist to your salad game, perfect for those warm evenings when you crave something light yet satisfying.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 large head of romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the chicken breasts with 1 tbsp olive oil and season with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. In a large bowl, combine the chopped romaine, cherry tomatoes, red onion, and sliced grilled chicken.
5. Drizzle with the remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar. Toss gently to coat.
6. Sprinkle with crumbled feta cheese before serving.

The char from the grill adds a depth of flavor to the chicken that pairs beautifully with the crisp romaine and tangy balsamic. It’s a salad that stands up to the heartiest of appetites.

Tip: For an extra smoky flavor, try grilling the romaine halves for 1-2 minutes before chopping.

Grilled Shrimp and Mango Salad

Brighten up your summer meals with this Grilled Shrimp and Mango Salad, a perfect blend of sweet and savory with a hint of smokiness from the grill.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ripe mangoes, peeled and diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp chili powder until evenly coated.
3. Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred.
4. In a large bowl, combine the diced mangoes, chopped cilantro, and sliced red onion. Drizzle with the remaining 1 tbsp olive oil and 1 tbsp lime juice, gently tossing to mix.
5. Add the grilled shrimp to the mango mixture and toss lightly to combine.

The magic of this salad lies in the contrast between the juicy sweetness of mango and the smoky, spicy shrimp, creating a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra kick, add a pinch of cayenne pepper to the shrimp before grilling.

Grilled Vegetable Salad with Balsamic Glaze

Grilled Vegetable Salad with Balsamic Glaze is a vibrant, smoky-sweet dish that brings summer flavors to your table with minimal fuss.

Ingredients

• 1 large zucchini, sliced lengthwise into 1/2-inch strips
• 1 large yellow squash, sliced lengthwise into 1/2-inch strips
• 1 red bell pepper, quartered and seeded
• 1 red onion, cut into 1/2-inch thick rounds
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp honey
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss zucchini, yellow squash, red bell pepper, and red onion with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Grill vegetables for 4-5 minutes per side, or until tender and char marks appear.
4. While vegetables grill, whisk together remaining 2 tbsp olive oil, 2 tbsp balsamic vinegar, and 1 tbsp honey in a small bowl to create the glaze.
5. Arrange grilled vegetables on a platter, drizzle with balsamic glaze, and sprinkle with torn basil leaves.

The magic of this salad lies in the contrast between the smoky grilled veggies and the sweet-tangy balsamic glaze, making it a standout side dish at any barbecue.

Tip: For an extra flavor boost, let the grilled vegetables marinate in the balsamic glaze for 10 minutes before serving.

Grilled Steak and Blue Cheese Salad

Nothing beats the bold flavors of a perfectly grilled steak paired with the creamy tang of blue cheese in this hearty salad.

Ingredients

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 6 cups mixed greens
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 1/4 cup balsamic vinaigrette

Instructions

1. Preheat your grill to medium-high heat (about 450°F). Brush the flank steak with 1 tbsp olive oil and season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Grill the steak for 6-7 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing against the grain.
3. In a large bowl, toss the mixed greens with 1/4 cup balsamic vinaigrette. Top with sliced steak, 1/2 cup crumbled blue cheese, and 1/4 cup chopped walnuts.

The contrast of the warm, juicy steak with the cool, crisp greens and creamy blue cheese makes every bite a delightful experience.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Grilled Salmon and Spinach Salad

Grilled Salmon and Spinach Salad is a vibrant, nutrient-packed dish that brings together the smoky flavors of grilled salmon with the freshness of spinach, all tied together with a zesty dressing. Perfect for a quick weeknight dinner or a fancy weekend lunch.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 4 cups fresh spinach leaves
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
3. Brush the salmon fillets lightly with some of the dressing and place them on the grill. Cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork.
4. In a large bowl, toss the spinach, cherry tomatoes, and red onion with the remaining dressing.
5. Divide the salad between two plates and top each with a grilled salmon fillet.

The contrast between the warm, smoky salmon and the crisp, fresh salad creates a delightful balance of flavors and textures that’s sure to impress.

Tip: For an extra burst of flavor, sprinkle some crumbled feta cheese over the salad before serving.

Grilled Portobello Mushroom Salad

Grilled Portobello Mushroom Salad brings a smoky depth to your table, perfect for those who love a hearty yet healthy dish.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush both sides of the Portobello mushrooms with the marinade.
4. Grill the mushrooms for 5-6 minutes on each side, until they are tender and have grill marks.
5. Let the mushrooms cool slightly, then slice them into strips.
6. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and feta cheese.
7. Add the sliced mushrooms to the salad and drizzle with any remaining marinade.
8. Toss the salad gently to combine all the ingredients.

The smoky flavor of the grilled Portobello mushrooms pairs beautifully with the tangy feta and sweet balsamic, creating a salad that’s as flavorful as it is colorful.

Tip: For an extra crunch, sprinkle some toasted walnuts or pecans on top before serving.

Grilled Asparagus and Quinoa Salad

Spring into freshness with this Grilled Asparagus and Quinoa Salad, a vibrant dish that combines the earthy flavors of quinoa with the smoky char of grilled asparagus.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/4 cup chopped almonds

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. Preheat grill to medium-high heat. Toss asparagus with 1 tbsp olive oil and 1/4 tsp salt. Grill for 3-4 minutes per side until charred and tender. Let cool slightly, then cut into 1-inch pieces.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, honey, remaining 1/4 tsp salt, and black pepper. Add quinoa, asparagus, feta cheese, and almonds. Toss gently to combine.

The contrast of crunchy almonds and creamy feta against the smoky asparagus and fluffy quinoa makes every bite a delightful surprise.

Tip: For an extra flavor boost, toast the almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Grilled Zucchini and Tomato Salad

This Grilled Zucchini and Tomato Salad is a vibrant, summer-perfect dish that brings out the best in fresh produce with minimal fuss.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
• 2 large tomatoes, cut into 1/2-inch thick slices
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the zucchini strips and tomato slices with 1 tablespoon of olive oil on both sides.
3. Grill the zucchini for 3-4 minutes per side until grill marks appear and they’re tender. Grill the tomatoes for 2 minutes per side just to soften slightly.
4. Arrange the grilled zucchini and tomatoes on a serving platter. Drizzle with the remaining 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Scatter the torn basil leaves over the top before serving.

The smoky char from the grill contrasts beautifully with the fresh basil and juicy tomatoes, making this salad a standout at any barbecue.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Grilled Pineapple and Chicken Salad

This Grilled Pineapple and Chicken Salad brings a tropical twist to your dinner table, combining smoky flavors with fresh, vibrant ingredients for a meal that’s as colorful as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup fresh pineapple, cut into rings
• 4 cups mixed salad greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Brush the chicken breasts and pineapple rings with 1 tbsp of olive oil and season with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp chili powder.
2. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Grill the pineapple rings for 2-3 minutes per side, until grill marks appear. Let the chicken rest for 5 minutes, then slice into strips.
3. In a large bowl, whisk together the remaining 1 tbsp olive oil, honey, lime juice, 1/4 tsp salt, and 1/4 tsp black pepper to create the dressing.
4. Add the mixed greens, grilled pineapple (cut into chunks), sliced chicken, red onion, and cilantro to the bowl. Toss gently to coat everything in the dressing.

The contrast of the warm, smoky chicken and pineapple with the cool, crisp greens makes every bite a delightful mix of textures and temperatures.

Tip: For an extra burst of flavor, sprinkle some toasted coconut or chopped macadamia nuts on top before serving.

Grilled Eggplant and Feta Salad

This Grilled Eggplant and Feta Salad is a vibrant, smoky-sweet dish that brings a Mediterranean flair to your table with minimal effort.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, torn
• 1 tbsp balsamic glaze

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush both sides of the eggplant slices with olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill the eggplant for 3-4 minutes per side, until tender and grill marks appear.
4. Let the eggplant cool slightly, then chop into bite-sized pieces.
5. In a large bowl, combine the grilled eggplant, cherry tomatoes, feta cheese, and basil leaves.
6. Drizzle with balsamic glaze and gently toss to combine.

The contrast of creamy feta with the smoky eggplant and sweet balsamic creates a salad that’s as visually appealing as it is delicious.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Grilled Tofu and Asian Greens Salad

Grilled Tofu and Asian Greens Salad brings a refreshing crunch and smoky flavor to your table, perfect for those who love a light yet satisfying meal.

Ingredients

• 1 block (14 oz) firm tofu, pressed and sliced into 1/2-inch thick slabs
• 4 cups mixed Asian greens (such as bok choy, tatsoi, and mizuna)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush the tofu slabs with 1 tbsp of vegetable oil and grill for 3-4 minutes on each side, until grill marks appear.
2. In a small bowl, whisk together soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes. Brush half of this mixture over the grilled tofu.
3. In a large bowl, toss the Asian greens with the remaining dressing and rice vinegar until evenly coated.
4. Arrange the greens on a plate, top with the grilled tofu, and sprinkle with toasted sesame seeds.

The contrast between the smoky tofu and the crisp, dressed greens makes this salad a standout, with the sesame seeds adding a nutty finish.

Tip: For extra flavor, let the tofu marinate in the dressing for 30 minutes before grilling.

Grilled Lamb and Mint Salad

Grilled Lamb and Mint Salad is a refreshing twist on classic grilled dishes, perfect for those warm evenings when you crave something light yet satisfying.

Ingredients

• 1 lb lamb loin chops
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups mixed salad greens
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Rub the lamb loin chops with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
3. Grill the lamb for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
4. Let the lamb rest for 5 minutes, then slice into thin strips.
5. In a large bowl, combine the mixed salad greens, chopped mint, and red onion.
6. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, and honey to create the dressing.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Top the salad with the sliced lamb and serve immediately.

The combination of juicy grilled lamb with the crisp freshness of mint and salad greens creates a dish that’s both vibrant and deeply satisfying.

Tip: For an extra burst of flavor, let the lamb marinate in the olive oil, salt, and pepper for 30 minutes before grilling.

Grilled Sweet Potato and Kale Salad

This Grilled Sweet Potato and Kale Salad is a vibrant, nutrient-packed dish that brings a smoky sweetness to your table, perfect for those who love a hearty yet healthy meal.

Ingredients

• 2 medium sweet potatoes, peeled and sliced into 1/2-inch rounds
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush sweet potato rounds with 1 tbsp olive oil and sprinkle with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp smoked paprika.
2. Grill sweet potatoes for 4-5 minutes per side, until tender and grill marks appear. Let cool slightly, then cut into bite-sized pieces.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, apple cider vinegar, maple syrup, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper. Add kale and massage the dressing into the leaves until they start to soften.
4. Add grilled sweet potatoes, feta cheese, and toasted walnuts to the kale. Toss gently to combine.

The contrast of smoky sweet potatoes with the crisp kale and creamy feta creates a salad that’s as satisfying as it is colorful. Toasting the walnuts adds a crunch that ties everything together beautifully.

Tip: For an extra flavor boost, drizzle with a little extra maple syrup before serving.

Grilled Halloumi and Watermelon Salad

This Grilled Halloumi and Watermelon Salad is a stunning summer dish that combines salty, creamy cheese with sweet, juicy watermelon for a refreshing bite.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 2 cups watermelon, cubed
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush the halloumi slices with 1 tbsp of olive oil and grill for 2-3 minutes on each side until golden grill marks appear.
2. In a large bowl, combine the grilled halloumi, watermelon, and mint leaves. Drizzle with the remaining 1 tbsp of olive oil and the balsamic glaze. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, then gently toss to combine.
3. Serve immediately to enjoy the contrast of warm, salty halloumi with cool, sweet watermelon. The mint adds a fresh burst that ties everything together beautifully.

Tip: For an extra flavor boost, let the salad sit for 5 minutes before serving to allow the flavors to meld slightly.

Grilled Scallop and Citrus Salad

Brighten up your dinner table with this Grilled Scallop and Citrus Salad, a refreshing dish that combines the sweetness of scallops with the tangy zest of citrus for a perfect balance of flavors.

Ingredients

• 12 large sea scallops, patted dry
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups mixed salad greens
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup thinly sliced red onion
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Toss scallops with 1 tbsp olive oil, salt, and black pepper.
3. Grill scallops for 2-3 minutes per side until they have nice grill marks and are just opaque in the center.
4. In a large bowl, combine salad greens, orange segments, grapefruit segments, and red onion.
5. In a small bowl, whisk together lime juice, honey, and remaining 1 tbsp olive oil to make the dressing.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Divide the salad among plates, top with grilled scallops, and sprinkle with chopped cilantro.

The magic of this dish lies in the contrast between the smoky scallops and the bright, citrusy salad, making it a standout meal that’s as beautiful as it is tasty.

Tip: For an extra burst of flavor, lightly grill the citrus segments for 30 seconds on each side before adding them to the salad.

Conclusion

We hope these 18 grilled salad recipes inspire you to fire up the grill and enjoy a healthy, flavorful meal. Each recipe is a testament to how delicious and versatile grilled salads can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next BBQ adventure. Happy grilling!