Roasted Vegetable Salad with Lemon Dill Dressing
Ingredients
- mixed potatoes and Brussels sprouts
- avocado oil
- salt
- 1/3 cup olive oil
- juice of one lemon
- 1/2 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon Dijon mustard
- salt to taste
- 1-2 tablespoons fresh dill
Preparation
Preheat oven to 400°F.
Roast the mixed potatoes and Brussels sprouts with avocado oil and salt until golden brown, about 35 minutes, and let them cool.
Prepare the dressing by combining 1/3 cup olive oil, juice of one lemon, 1/2 teaspoon garlic powder, 1 teaspoon dried dill, 1 teaspoon Dijon mustard, and salt to taste.
In a bowl, mix the cooled roasted vegetables with the dressing, toss well, and add 1-2 tablespoons of fresh dill.
Enjoy. Note: This salad can be made ahead for meal prep, and you can add variations like grilled shrimp, salmon, or crispy tofu.
