chopped roasted veggie salad

Umm…quite possibly one of the best salads I’ve ever made!

The combination of warm roasted veggies, avocados and cannellini beans make this a meal-worthy salad!  Served on a bed of crisp romaine lettuce and savory dressing this salad will be a new summertime favorite!


Chopped Roasted Veggie Salad

adapted from

1 bunch asparagus, ends trimmed and chopped into thirds

3 large or 6 small portabello mushrooms

1 zucchini, cut into bite sized pieces

3 scallions, chopped

2 ripe avocados, peeled and cubed

2 head romaine lettuce, chopped

1 can cannellini beans, drained and rinsed

1 cup frozen corn, thawed

extra virgin olive oil

chopped roasted veggie salad


2 tablespoons fresh lime juice

2 tablespoons rice wine vinegar

1/2 shallot, finely chopped

2 teaspoons dijon mustard

2 teaspoons raw honey

1 teaspoon sea salt

1/2 cup extra virgin olive oil

fresh ground pepper to taste

roastedveggie chopped salad


-Place asparagus, portabello mushrooms and zucchini on a roasting pan, drizzle with olive oil.

-Roast in a 375 degree oven for 30-40 minutes or until lightly browned.

-Meanwhile, add lime juice, vinegar, dijon mustard, honey and sea salt into a bowl.  Slowly add olive oil and whisk together until emulsified.  Stir in chopped shallots and fresh ground pepper.

-Arrange chopped romaine onto a large serving dish.

-When vegetables are perfectly roasted, remove them from the oven and add to a large bowl with avocado, corn, beans and scallions.

-Pour dressing on top and mix until all vegetables are well coated, place on top of chopped romaine lettuce.


roasted veggie chopped salad