Content Library Recipes Grilled Spring Salad

Grilled Spring Salad

6 servings Prep time: 30 min

Spring is officially here and I couldn’t be more excited about the changing variety of fresh produce. 

This Grilled Spring Salad embraces all my favorite seasonal flavors in one savory, crunchy, nourishing recipe with a tangy lemon-mint dressing and a garlicky almond spread. 

The variety of colorful vegetables in this dish provide a wide range of phytochemicals and nutrients. For the best texture, the veggies need a few different cooking times, and I’ve found an outdoor grill is the easiest way to manage that. You can definitely use a cast iron skillet indoors for the same outcome, it may just take a little longer. 

I know you’ll love this recipe as much as I do. 

Wishing you health and happiness,
Mark Hyman, MD

Grilled Spring Salad Easy Healthy Recipe


Almond Spread

  • 1 cup raw almonds, soaked in boiling water
  • 2 large garlic cloves
  • ¼ cup fresh lemon juice
  • ⅓ cup chives, chopped
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ⅓ cup water

Grilled Salad

  • 3 medium carrots, peeled and cut into 3-inch sticks (reserve carrot tops if available)
  • 1 bunch broccolini
  • 1 ½ cups romanesco or cauliflower florets
  • 1 cup green beans, trimmed
  • 1 bunch asparagus, ends trimmed
  • 1 medium yellow summer squash, sliced lengthwise
  • 1 medium zucchini, sliced lengthwise
  • 1 bunch of radishes, halved lengthwise
  • 1 medium avocado, sliced
  • ¼ cup avocado oil, for grilling


  • 1 small shallot, minced
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon sea salt
  • 1 pinch black pepper
  • ¼ cup fresh mint leaves


Step 1 Grilled Spring Salad Healthy Recipe

Step 1

Begin by soaking the almonds in boiling water to loosen the skins. Set aside while continuing with vegetables.

Step 2 Grilled Spring Salad Healthy Recipe

Step 2

Place a large cast iron skillet over medium-high heat and prepare all of the cut vegetables on trays. If using an outdoor grill, preheat the grill to medium-high, around 425°F. Brush the vegetables with the avocado oil. Depending on the size of your pan, you may need to cook the vegetables in batches.

Step 3 Grilled Spring Salad Healthy Recipe

Step 3

Start with the densest vegetables that need to cook the longest, use the time guide below as a reference for cooking times and make sure to turn each veggie once halfway through. Vegetable cooking time guide: Carrots 5 - 7 minutes Broccolini 5 - 7 minutes Romanesco 6 - 7 minutes Green beans 4 - 6 minutes Asparagus 4 - 6 minutes Summer squash and zucchini 5 - 7 Radishes, 1 - 2 minutes (just until charred) Avocado 2 - 3 minutes

Step 4 Grilled Spring Salad Healthy Recipe

Step 4

While the vegetables are grilling, remove the almond skins by simply pinching them off. Drain the cleaned almonds then add them to a high-speed blender along with all of the remaining almond spread ingredients. Blend until smooth.The consistency should be similar to hummus.

Step 5 Grilled Spring Salad Healthy Recipe

Step 5

To prepare the dressing, combine the shallots, lemon juice, salt, and black pepper in a small bowl. Thinly slice the mint and about ¼ cup of the carrot tops (if available) and add them to the shallot mixture. Stir to combine and set aside.

Step 6 Grilled Spring Salad Healthy Recipe

Step 6

Once all of the vegetables are done, roughly chop the zucchini and squash. Slice the green beans, broccolini, and asparagus into 2 - 3 segments each.

Step 7 Grilled Spring Salad Healthy Recipe

Step 7

Combine all of the vegetables in a large mixing bowl and toss well with the shallot dressing.

Step 8 Grilled Spring Salad Healthy Recipe

Step 8

To serve, swirl the almond spread out on a platter and top with the grilled veggie salad. Serve immediately.

Nutritional Information

Nutritional analysis per serving: Calories: 307, Total Fat: 24g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 249mg, Carbohydrates: 20g, Fiber: 9g, Sugars: 7g, Protein: 9g, Net Carbs: 11g

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