My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Grilled Veggie Fajita Salad

I really cannot contain my excitement that grilling season is here. From about May – September I use the grill nearly every day. One reason being is that it doesn’t heat up the house. Another reason being, things on the grill taste freaking spectacular.

Grilled Veggie Fajita Salad |

This sort of hipster, Tex-Mex style restaurant—Is that seriously a thing? Yes, it is.—in our neighborhood recently added a Fajita Salad to their menu. I brushed it off the first time I saw it, thinking, how good could it really be? I’m always so underwhelmed with restaurant salads.

But I also always leave this restaurant having to be rolled out the door. Seriously the chips! No wait, the margaritas. Okay, both. So I finally decided to give it a go one day and now it’s the only thing I order.

Grilled Veggie Fajita Salad |

Not only is the salad hu-uge but it is packed with fresh veggie fajitas, corn salsa, black beans, and other goodness I am probably forgetting. The salad is so juicy you don’t even need to add dressing!

So in honor of the official start of grilling season and salad month [woot!] I’m deeming May my new favorite month of the year. Even though it’s already nearing an end.

It makes sense that May is salad month, though. It’s when we’re all pulling out of our winter, carbo-load, hibernation mode and saying, FEED ME THE GREENS. Or at least that’s what happens to me.

Grilled Veggie Fajita Salad |

Grilled Veggie Fajita Salad |

Grilled Veggie Fajita Salad |

Grilled Veggie Fajita Salad |

Earthbound Farm is obviously going crazy about salad month. It’s kind of their thing. They’ve put together some really fun info-graphics to celebrate, and I just had to share my favorite about salad dressing.

I’ve been a big fan of making my own dressings at home for the past few years and think this chart is a great place to start. I know making salad dressing can sound like an intimidating task, but EBF breaks it down in a simple, easy to understand way. I’m all about visual learning!

I like to go about 1/2 + 1/2 with the oil + dressing. Just give your dressing a taste test with a slice of cucumber or lettuce leaf and then adjust from there.

Image via Earthbound Farm

Salad Dressing 101 by Earthbound Farm

Today’s post is sponsored by Earthbound Farm.  Product opinions are always my own.  Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

Grilled Veggie Fajita Salad |

So with my newly acquired addiction of the fajita salad at the hipster restaurant I decided it just had to be recreated at home. The marinade makes for some flavor-packed and super-juicy fajita veggies. Oh, so good.

If you are without a grill, not to worry! Using your stovetop will also work. And if you’re not into the idea of a making this into a salad feel free to pile the fajita veggies on top of quinoa or rice and eat a simpler salad on the side. Or, wrap up the veggies in tortillas. Whatever suits your fancy.

Grilled Veggie Fajita Salad |

This salad is best served hot off the grill but you can also let the veggie mixture chill after cooking and throw together some killer lunch salads for work. Just keep the greens and veggies separate until you’re ready to eat!

Feel free to go crazy with the toppings. I threw on some quinoa, avocado, tortilla chips [obviously], green onions, and salsa verde.

Salad month rules.

Grilled Veggie Fajita Salad |

Print this!

adapted from my Juicy Veggie Fajitas

Grilled Veggie Fajita Salad gluten-free, vegan // yields 4 servings

For the marinade:

  • 6 tablespoons safflower oil, or other high-heat safe oil
  • 6 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 4 teaspoons minced garlic
  • 2 teaspoons pure maple syrup
  • 1 1/4 teaspoon cumin
  • 1 teaspoon chili powder
  • 3/4 – 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 chipotle adobo pepper in sauce, seeds removed for less heat

For the fajitas:

  • 4-5 med/large portabella mushrooms
  • 3 bell peppers, sliced
  • 1 medium red onion, sliced
  • 1 medium sweet onion, sliced
  • 1 1/2 cups sweet corn, fresh or frozen
  • 1 1/2 cups black beans, rinsed + drained
  • 1 large head romaine hearts, or 2-3 small hearts
  • 1, 5oz package mixed baby greens

toppings: green onions, salsa, avocado, avocado cream, black bean cream, plain Greek yogurt, cheese, tortilla chips, quinoa, rice, cilantro

instructions: Place all marinade ingredients in a blender and blend until smooth. Add an additional adobo chili pepper for more spice if desired and blend again.

Remove the portabella stems and scrape the black gills with a spoon. Wipe the top of the mushroom with a damp towel to clean. Place on a large rimmed baking sheet and spoon marinade over the top of each mushroom. Flip and spoon marinade on the underside of each mushroom to coat. Flip back over, and let sit for 30 minutes.

Place sliced peppers and onions in a large bowl and give a good sprinkle of salt and pepper. Pour marinade over the vegetables, reserving about 1/4 – 1/3 cup. Toss to coat and let sit for 30 minutes.

Chop romaine head in half and rinse well. Thoroughly pat the leaves dry. [You want to avoid moisture when grilling romaine.] Drizzle a bit of oil overtop and lightly salt + pepper.

Preheat your grill to about 375-400* Fahrenheit. Place onions and peppers in a 10-12-inch cast iron skillet [or baking sheet] and set on the grill once fully preheated. Let cook for about 20 minutes stirring every 5 minutes or so. Once softened and starting to char stir in the corn and beans and another few tablespoons of the marinade. Toss to combine and let cook for another 10-15 minutes.

Grease your grill grates and place the portabellas on the grill. Grill on each side for about 3-4 minutes until softened and grill marks appear. Remove from the grill along with the fajita veggies, then place the cut side of your romaine on the grill for about 2 minutes until just starting to brown. Flip once for another 1 minute then bring inside and chop. Avoid over-grilling. [grilling romaine is optional – if not grilling simply chop raw romaine and toss with mixed greens]

Toss romaine with about 1/2 the package of mixed baby greens in individual bowls or 1 large serving bowl right before serving. Slice the portabella mushrooms. Top the lettuce with fajita veggies, portabella, quinoa, and whatever other toppings you choose. Serve immediately.


If cooking quinoa: Start while marinating the veggies - Place a medium pot over medium heat with a drizzle of oil. Once hot add the quinoa and stir for about 3 minutes. Pour in 1 1/4 cups water and stir. Bring to a boil then cover and reduce heat to a constant simmer for 15 minutes. Keep covered and do not stir while cooking. Check to make sure all water is absorbed then set aside keeping covered. Fluff with a fork after 10 minutes then set aside. No need to keep the quinoa hot as the hot fajita veggies will warm it up on the salad.

Grilled Veggie Fajita Salad |

Hope you all have a lovely + delicious Memorial Day weekend.


Reader Comments (25)

Oh my, Ashley! This looks incredible, and I'm officially hungry. That marinade sounds so freakin good.
I completely relate to the chips & salsa + margs + needing to be rolled out of the restaurant. but it's so hard not to eat all.the.yums!
May 22, 2014 | Unregistered CommenterHolly Waterfall
I think we grill food about once every two years - I definitely need to up my game! This salad sounds totally delicious.
May 23, 2014 | Unregistered CommenterKathryn
This is definitely my kind of salad. I'm coming over!
This looks incredible!! Do you think I could roast the vegetables in the oven? If so what would you recommend for temperature and time? Thanks!
May 23, 2014 | Unregistered Commenterelizabeth
This looks incredible! And we are huge Earthbound product users--always guaranteed fresh and crisp! Love the photos as well!
May 23, 2014 | Unregistered Commenternaomi
Yummy salad!

I just want to say that your affiliation with Earthbound Farms has eased my concerns about buying their produce. I feel so betrayed by our food system these days that I try really hard to get most of my food from a local farmer. I'm even skeptical of organic produce. But, the local food economies are not set up to support year-long food demand just yet so when I need to buy produce from the store, I kinda like buying Earthbound Farms....especially after you did the post on how they brought you out to their farm and how in tune they are with healthy, whole food eating. Anyways, just wanted to say that you're doing a great job partnering with them and I appreciate the values of that company :-)
May 23, 2014 | Unregistered CommenterBrooke
This is a serious salad. Bookmarked, especially since I know Naomi would love this. And Earthbound is always in refrigerator.
May 23, 2014 | Unregistered CommenterMatt
Yum! But what restaurant is it?!
May 23, 2014 | Unregistered CommenterLauren
So glad you were able to get a grill shot in between 18 tornado warnings:) Great photos and recipe, lady!!
#allthecolors! <3
@Holly - Thanks, Holly. And I couldn't agree with you more about the chips + margs! HELP! ;)

@Kathryn - Girrrrl! Get on it!

@Elizabeth - You definitely could! Roast at 400* for about 25-30 minutes, but you could also do it on the stove top.

@Brooke - Thank you so much for this comment. I'm thrilled to hear you feel you can trust EBF to supplement when you can't get local greens year round. I completely understand your feelings about our food system. It's hard to trust anything these days! But I do feel confident about EBF's products, farms, growing practices, etc. They are definitely a committed company!

@Matt - It's always in our fridge, too! Hope you guys try this out and love it. :)

@Lauren - Ahhh, such a hectic day!! haha
May 23, 2014 | Registered CommenterAshley
I'm having one of those "why didn't I think of that?" moments. Genius! Will definitely make this this weekend for work week meals. I'd love to have it for dinner, but I'm not sure how thrilled the hubby will be with salad for dinner. Maybe salad for me burrito for him? Oh, the possibilities. Thanks for the inspiration, Ashley!
May 23, 2014 | Unregistered CommenterRebecca
I made this for dinner tonight -- really amazing. My husband thought it was a good as what we get at our favorite Tex-Mex place. (Mad Mex). Loved the marinade, but I didn't have the "chipotle adobo in sauce" (?) so left it out. We missed the heat, though, so I should try to find that or some kind of substitute. But even without that pepper, the flavor was really good. I served it on lettuce, with brown rice as a side.
May 23, 2014 | Unregistered CommenterDeb
Omg this looks incredible! I love the pic in the big bowl with the scallions on top -- everything is just begging to be eaten. Did you know you could grill avocado??! I just wrote a post about all the oddball things you can grill. I feel like you'd be into it!
May 23, 2014 | Unregistered CommenterMarcella
Tex-mex is GREAT! That restaurant sounds like my kind of place!! I am so excited for grilling season, too! This salad also looks fantastic!! This summer I've got try making my own dressing, your guide will certainly come in handy!!
this sounds amazing! I am making this today.. just going shopping now! can't wait ,thanks for the great recipe!
May 24, 2014 | Unregistered Commenterallison
I'm so digging the warm salads right now. This looks hearty and everything I want in a light dinner. Bring me a glass of white wine and I'm a happy camper!
May 24, 2014 | Unregistered Commenterkelley
@Rebecca - Totally understand. Making a burrito would be an excellent option or even thrown in taco shells! :)

@Deb - So happy to hear you made it and loved it! The "chipotle pepper in adobo sauce" are chipotle pepers in a super spicy sauce. They're canned and found in the ethnic aisle by other Mexican food products. This is definitely the heat element and adding just 1 pepper to the marinade gives quite a big kick! Almost any grocery store you go to should have that. Or, sometimes they will just sell the "adobo sauce" which will work as well but you might need to use a few tablespoons. It also adds a ton of flavor because of the "chipotle" aspect, so I'm glad it was still delicious without that! :) The "San Marcos" is the brand I usually find ->

@Marcella - YES! I did and it's so amazing and creamy!

@Molly - Once you start you will never go back to store bought!! Especially in the summer when you can throw in fresh garden herbs. So good!

@Allison - Awesome!! Hope you enjoy! :)
May 24, 2014 | Registered CommenterAshley
Yum! Love the earthy-ness that portobello mushrooms give!!
I'm loving your recipes lately- Smoothies and salads are all I want right now and you are on it! Thanks for always making it easy for vegans to enjoy your creative recipes- I really appreciate it!
May 26, 2014 | Unregistered CommenterAmy
Made this for dinner tonight and my mouth nearly exploded... bravo, lady!
May 26, 2014 | Unregistered CommenterAllie
Nothing compares to a fresh, colorful salad. This looks insaaaaane! And beautiful!
May 27, 2014 | Unregistered CommenterKate @ Diethood
@Amy - Thanks so much! I'm glad they're working out for your eating style. Enjoy!

@Allie - Thanks for reporting back!! Glad you loved it!
May 27, 2014 | Registered CommenterAshley
Hi Ashley! I've been following your blog for about a year now and have made several of your recipes - thank you for enhancing my kitchen! I live in Boulder and work in Denver... I believe this is a recreation of the sauce from the kale salad at Los Chingones!!?? I've been there a few times and share your addiction - as does my sister (who lives nearby) who goes their several times a week! Regardless, I'm whipping up a quadrupled batch stat! Muchas gracias por todo!
May 28, 2014 | Unregistered CommenterTrinity
errmygosh. I saved this recipe for later in my feed reader...and just found it again! Holy cow. This looks so perfect. That marinade!
June 5, 2014 | Unregistered CommenterKatie

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