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 www.pamelasalzman.com
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
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
-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.