Chopped Roasted Veggie Salad
The best recipe for Chopped Roasted Veggie Salad
Servings 4
Calories 486kcal
Cost $
Ingredients
- 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
- Dressing:
- 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
Instructions
- 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.
- Enjoy :)
Nutrition
Calories: 486kcal | Carbohydrates: 28g | Protein: 6g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.003g | Sodium: 632mg | Potassium: 1059mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1592IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 2mg