Grilled Summer Salad Nicoise

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenGrilled Summer Salad Nicoise
Skill Level
Preparation Time 20 minutes Total Time 20 minutes
Servings 4 Cost Per Serving $3.97
Share this Recipe
Image of Grilled Summer Salad recipe


1 6oz filetTrout or Salmon (or use your favorite fish)
1 largeRed Onion, 1/2 inch slices
1Bell Pepper, core removed and quartered
1Zucchini, halved
12 spearsAsparagus, bottom trimmed
2 cupsBoston Lettuce or Mixed Lettuce Leaves
Herb Citrus Dressing
1/2 cupHerbs (any of dill, Tarragon, Basil, Cilantro, Mint etc.) roughly chopped
4 tbspOlive Oil
2 tbspLime or Lemon Juice
1 tbspRed Wine or Cider Vinegar
1 tspDijon Mustard
3 tbspNicoise Olives, pitted and chopped (optional)
1 tbspSriracha Sauce (more or less depending on how spicy you like it)
To TasteSea Salt (optional)


  1. Preheat your BBQ to medium or set a grill pan over your stove to heat up.
  2. Add your peppers, zucchini, onion, eggplant (any veggies) to the grill and cook about 2-3 minutes until softened. Let the veggies cool and then roughly chop them up.
  3. You want to limit direct flame contact with your fish, so to safely cook, wrap it in foil and onto the grill, or place it on a pan or plank on the grill side with no flame and close the lid to cook through. It should flake apart easily when done.
  4. Whisk all the ingredients for the dressing well and set aside, season to taste.
  5. To finish, on a large platter, lay out your lettuce leaves. Toss your grilled veggies in some of the dressing, lay over top. And then flake your cooked fish over top the veggies. Spoon over some more dressing and serve.