(Gluten-Free, Vegan)
INGREDIENTS
SALAD BASE
4 small to medium yellow squash, ends trimmed, quartered lengthwise
2 medium zucchini, ends trimmed, quartered lengthwise
2 large red bell peppers, stems, seeds and any large ribs removed, and cut into 3 to 4 pieces each
1 large red onion, ends and skin removed, sliced into 3 to 4 large intact-rings
1 lb. asparagus, tough ends snapped off
olive oil
sea salt
freshly ground black pepper
1 lb. cherry or grape tomatoes, sliced in half
DRESSING
Combine
1 c. freshly squeezed lemon juice
1/3 to 1/2 c. raw honey
2 T. Dijon mustard
2/3 c. extra virgin olive oil
3 T. minced shallots
1 T. minced fresh thyme
1/2 T. minced fresh rosemary
1/2 tsp. sea salt
1/8 tsp. freshly ground black pepper
INSTRUCTIONS
1. Preheat grill to 400° F.
2. Chop yellow squash, zucchini, bell pepper, onion and asparagus. Drizzle avocado oil to coat and sprinkle with sea salt and black pepper. Once veggies are cooked to your liking remove from grill and let cool.
3. As they cool make the dressing.
4. Toss grilled veggies with the dressing. You can enjoy as is slightly warm or room temperature. You can also add grilled meats, legumes or lots of leafy greens to this for an even heartier dish.