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Grilled Veggie Salad

Grilled Veggie Salad

This Grilled Veggie Salad is a crowd pleaser, young and old - a vibrant, mouth-watering dish that also supports clear skin.
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Ingredients

Salad Ingredients

  • 1 Tbsp Avocado oil
  • 1-2 Zucchini (coined and halved)
  • 2 Portobello mushrooms (sliced)
  • 2 Red peppers (cut into 2 inch chunks)
  • 1 Red onion (cut into wedges)
  • 1 Bunch of Asparagus (cut into 2-inch pieces)
  • 1 Cup Jarred Artichoke Hearts (chopped)
  • 3 Cloves Garlic (minced)
  • ¼ Cup Fresh Basil (chopped)
  • ¼ Cups Fresh Parsley (chopped)

For the Vinaigrette

  • 4 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Lemon Juice
  • ½ Tbsp Dijon Mustard
  • 1 Tsp Oregano
  • 1 Tbsp Garlic Powder
  • ¼ Tsp Sea Salt
  • 1 Tsp Honey

Optional

  • Nut Cheese Crumble

Instructions

  • Preheat your grill to medium-high heat.
  • Toss the zucchini, mushrooms, red peppers, red onion, and asparagus in avocado oil, and sprinkle with sea salt.
  • Grill the vegetables until they are tender and have beautiful grill marks, about 5-7 minutes.
  • Combine the grilled vegetables in a large bowl with the minced garlic and artichoke hearts.
  • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, sea salt, and honey to make the dressing.
  • Drizzle the dressing over the grilled vegetables and toss to coat.
  • Garnish with fresh basil, parsley and nut cheese crumble before serving.