Grilled Summer Veggie and Shrimp Salad Recipe

Summer on a Plate

This salad is pure sunshine. It has all the best parts of a cookout. You get smoky veggies, juicy shrimp, and cool, creamy dressing.

I make it when my grandkids visit. We all build our own bowls. It feels like a party. What is your favorite summer meal to share with friends?

The Magic of the Grill

Grilling changes everything. It adds a sweet, smoky flavor you can’t get from a pan. The corn gets little black bits. The zucchini gets soft.

My husband always volunteers to grill. He once forgot the shrimp. We found them later, still in the fridge! I still laugh at that. Fun fact: grilling corn in its husk makes it steam, giving it a more tender bite.

Why the Dressing Matters

This green goddess dressing is the star. It is bright green and full of herbs. It ties all the different flavors together.

Making your own dressing is a small act of love. It tastes so much fresher than a bottle. Doesn’t that smell amazing? The anchovy or capers add a secret salty punch. You won’t taste fish, just deliciousness.

Let Everyone Play Chef

I put everything in bowls in the middle of the table. The greens, warm shrimp, crumbled cheese, and candied nuts. Then everyone gets to choose what they like.

This is why it matters. It turns dinner into an experience. It is not just eating. It is creating. Do you prefer your salads with lots of crunch or more soft, creamy bits?

A Little Sweet, A Little Spicy

That bag of candied nuts is a genius trick. They are sweet and a little spicy. They add the perfect crunch against the soft goat cheese.

Goat cheese can be strong for some. Crumbling it lets people take just a little. Or a lot! The warm veggies slightly melt the cheese. This is a wonderful thing.

Making It Your Own

The best recipes are guides, not rules. No goat cheese? Try feta. Not a shrimp fan? Grilled chicken is lovely.

The vegan dressing with cashews is so rich and creamy. I tried it for my daughter. She loved it. This is why recipes matter. They give us a place to start our own story. What is one ingredient you always change in a recipe?

Ingredients:

Ingredient	Amount	Notes
Mixed greens	10 ounces
Zucchini	3	trimmed, cut in half through the middle, then thinly sliced into planks
Corn	3 ears
Shrimp, peeled & deveined	1 pound	the bigger the better! maximum 20 per pound
Olive oil		as needed
Kosher salt		as needed
Freshly ground black pepper		as needed
Garlic powder	1 teaspoon
Lemon juice	juice of 1
Green garnish (basil, cilantro, chives)		as needed
Goat cheese	8 ounces	broken into big pieces
Candied nuts (pecans)	1 cup	sweet and spicy pecans from Trader Joe’s suggested
Everything but the bagel seasoning		optional
Basil Green Goddess Dressing
Fresh basil leaves	1 cup
Fresh cilantro leaves & stems	1 cup
Plain whole milk Greek yogurt	1 cup
Pepitas	2 tablespoons
Garlic clove	1
Anchovy filets or capers	2 filets or 2 tbsp
Extra-virgin olive oil	2 tablespoons
Apple cider vinegar	2 tablespoons
Lemon juice	juice of 1
Kosher salt	½ teaspoon
Freshly ground black pepper	¼ teaspoon
Vegan Dressing Variation
Raw cashews	1 cup
Water	½ cup
Capers (or soy sauce)	1 tablespoon	in place of anchovies

My Summer Backyard Feast

Hello, my dear! Come sit with me. Let’s talk about summer dinners. I love a meal you build right at the table. This salad is just that. It’s a big, beautiful jumble of grilled flavors. Doesn’t that smell amazing? I make it when my grandkids visit. They love piling their plates high. The trick is getting a little bit of everything in one bite.

We’ll start at the grill. Everything gets a kiss of smoke. Here is how we build our feast, step-by-step.

• Step 1: Fire up your grill to medium-high heat. Get it nice and hot. While it heats, put your greens in a big bowl. Now, grab your zucchini and corn. Lay them on a big platter. Keep the shrimp in their own bowl. Pat them dry with a paper towel. (A hard-learned tip: Dry shrimp grill better. They get a nice sear instead of steaming!)
• Step 2: Drizzle oil over the veggies and shrimp. Use your hands to toss them. Add big pinches of salt, pepper, and garlic powder. Coat everything well. I still laugh at my grandson Leo. He loves this messy job. He says it feels like summer. What’s your favorite part of cooking outside? Share below!
• Step 3: Time to grill! Cook the shrimp for about 2 minutes per side. They turn pink and firm. Grill the corn for about 8 minutes, turning it often. The zucchini needs about 4 minutes per side. You want pretty grill marks. As things finish, pile them back on your clean platter.
• Step 4: Squeeze fresh lemon juice over the warm grill pile. Add more black pepper. Throw on any leftover herbs. Now, get your toppings ready. Crumble goat cheese on a small plate. Drizzle it with a little oil. Add your candied nuts to a bowl. Put your dressing in a pitcher.
• Step 5: Bring everything to the table! Set out the greens, the platter, cheese, nuts, and dressing. Let everyone dig in and create their own perfect plate. The warm grill flavors with the cool, creamy cheese is magic. I promise you’ll love it.

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4-6 servings
Category: Dinner, Salad

Make It Your Own

This recipe is like a favorite summer dress. You can accessorize it differently each time! Here are three fun twists I’ve tried.

• No-Shrimp Swap: Use big, meaty slices of halloumi cheese. Grill them just like the shrimp. It gets wonderfully squeaky and salty.
• Peachy Keen: Add sliced peaches to the grill platter. Grill them for just a minute per side. Their sweetness with the spicy nuts is divine.
• Herb Garden Switch: Use only mint in the dressing. Skip the basil and cilantro. It tastes so fresh and bright, like a garden in a cup.

Which one would you try first? Comment below!

Serving It Up Sweetly

This salad is a full meal. But I always like to add a little something extra. Warm, crusty bread is perfect for sopping up the last drops of dressing. For a hot evening, chilled melon slices on the side are just right. They are so cool and sweet.

For drinks, I have two favorites. A crisp rosé wine tastes like a summer sunset. For a non-alcoholic treat, try sparkling lemonade with a few muddled basil leaves. It’s so fancy and refreshing. Which would you choose tonight?

Keeping Your Summer Salad Fresh

Let’s talk about keeping this salad happy. The grilled parts store beautifully. Shrimp and veggies last three days in the fridge. Keep them in a sealed container.

I pack the parts separately. Greens, dressing, nuts, and cheese get their own little homes. This keeps everything crisp. I learned this the hard way. My first time, I mixed it all. We ate a soggy mess the next day!

You can grill extra zucchini and corn. They freeze well for a quick meal later. Batch cooking saves a busy weeknight. It means a good dinner is always close. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Grilling can be tricky. Don’t worry. I have some easy fixes. First, shrimp can stick. Make sure your grill is hot. Pat the shrimp very dry first.

Second, veggies might be bland. Be generous with salt and oil before grilling. This brings out their sweet, smoky flavor. I remember when I was too shy with salt. The veggies tasted like nothing.

Third, the dressing might be too thick. Just add a teaspoon of water. Stir until it’s perfect. Getting these right builds your cooking confidence. It also makes the flavors sing. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this gluten-free? A: Yes, if your everything seasoning is gluten-free. Check the label.

Q: Can I make parts ahead? A: Absolutely. Grill veggies and shrimp a day early. Make the dressing too.

Q: No goat cheese? A: Feta or fresh mozzarella are great swaps. Use what you love.

Q: Feeding a crowd? A: Just double the shrimp and corn. Keep other amounts the same.

Q: Are anchovies necessary? A: No. They add a savory depth. But capers work wonderfully too. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love this taste of summer. Meals like this are about sharing. They are about fun and color on a plate.

Fun fact: The “Green Goddess” dressing got its name from a play in the 1920s! I would love to see your creation. Your table is a place for joy. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Chloe Hartwell.