Looking for the perfect summer salad? Check out this perfect Grilled Vegetable Chopped salad which creates the perfect bite each and every time.
I’m constantly searching for the ‘perfect bite’ with eat meal. It’s been a habit since I was a kid, though I have no idea where it started. When I’m eating a salad, you can catch me very carefully piling one of each ingredient on to my fork in an effort to get a bit of everything in a bit. This is why I adore chopped salads – everything is cute the perfect size so I don’t have to dislodge my jaw trying to fit my perfect ‘bite’ into my mouth.
You know what else I love? No dishes. From early spring to late, late fall you can find me running in and out of my back door checking on our grill because in the grill I can make 18 million components to a meal at one without dirtying a single pan. Not to mention, using the grill means not heating up our house and since I’m boycotting fully installing our ACs (we’ve been using the fan on one in a window that we don’t open because it doesn’t have a screen) we need to keep the extra heat out as much as possible.
That is how this amazing little salad came to fruition. It mixed my love of summer grilling and chopped salads to create the perfect grilled vegetable chopped salad – perfect for a summer day. When my friends over at Tessemae’s sent me some of their product (FYI I worked with Tessemae’s through Mom It Forward and received some product and compensation for this post, but as always, all opinions are my own.) I knew exactly what I wanted to make with them.
I’ve always been so intruiged by this brand – so many people use and love them and their products are Whole30 approved. Since I’m off sugar for now, I’m so happy that there are brands and products out there like Tessamae’s that concentrate on clean, quality ingredients that I’m happy to give everyone in my family.
Tessemae’s was created when the 3 Vetter brother’s realized that the salad dressing their mother had made through their childhood couldn’t be beat by anything in stores – in taste or quality. Tessemae’s All Natural was born and now had a line of 25 condiments and marinades – all of which are USDA organic, gluten free, non-gmo, vegan and Whole30 approved – and contain no added sugar or xantham gum. Since everything I eat my own toddler immediately wants as well, I really appreciate that I can use the dressing on my food and also feel good about letting Ryan dip veggies in it as well. Tessemae’s is basically what you would create in your own kitchen, but already done perfectly and sitting in your fridge.
You can find Tessemae’s All Natural online at tessemaes.com – use the code TESSELOVE to get 10% off your purchase! I’m dying to try their ketchup, (made with date paste and NO SUGAR or corn syrup!!! Being a ketchup addicted family, I can’t wait.) Lemon Chesapeake and Chesapeake mayo (CRAB SEASONING!! <33) and the BBQ sauce!
Grilled Vegetable Chopped Salad
.5 each yellow and green squash
about 1 cup of grape tomatoes
about 10 button mushrooms*
1 corn cob
1 bell pepper
greens of choice**
Tessamae’s Lemon Garlic Dressing and Marinade
Tessamae’s Green Goddess Dressing and Marinade
optional: protein of choice, avocado, chopped nuts of choice.
Cut all vegetables to be grilled and skewer anything too small to grill. (see below) Coat all vegetabled in Tessamae’s Lemon Garlic Dressing and Marinade before grilling. (I didn’t coat the corn, just shucked it and placed it on the top rack of the grill while everything was cooking, turning occasionally.) If using, marinate protein – I used chicken thighs – in Tessamae’s Lemon Garlic Dressing and Marinade. Grill vegetables on medium high until cooked through and charred. Each vegetable will be a little different, so be sure to keep an eye on it. Remove and allow to cool a but while grilling the protein.
Add grilled vegetables** to top of greens. I’ve found there to be 2 easy ways of chopping everything at once for a chopped salad – in the bowl or on a cutting board. In a bowl, just take a pair of kitchen shears and go at it – this would be a lot of fun for kids and doesn’t make extra dishes. On a cutting board, lay everything out on the cutting board and go at it with 2 knives. Messier, but quicker and infinitely more fun.
Pour your desired amount of dressing over the chopped salad and stir to coat before topping with chopped avocado and nuts (I used almonds) if desired.
*I used about half of a container and quartered them. Feel free to use whole portabello mushrooms or any other mushroom of choice.
*I used Italian mix in a bag because I feel it’s sturdier and can handle more.
*If you prefer, allow your vegetables to cool before adding to greens – this will combat any warming or wilting. Personally, I like adding warm food to salad, but I know that it’s a personal preference.
So tell me – do you like chopped salads? Are you a summer griller? Are you constantly searching of that perfect bite? Let me know in the comments!
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