Fresh Summer Veggie Salad
Ingredients
- 1 lb asparagus
- 7 sweet baby bell peppers
- 5 cups greens of choice
- 1 pint cherry tomatoes
- 4 Persian cucumbers
- 1/2 bunch fresh dill
- 2 avocados
- 1/2 cup pumpkin seeds
- 2 lemons
- 2 tsp extra virgin olive oil
- salt and pepper to taste
Preparation
Roast 1 lb asparagus, toss in a couple drops of oil and place on a sheet pan for 15-20 minutes at 400 degrees with 7 small sweet baby peppers whole. Once cooked, season with the juice of half a lemon and a sprinkle of salt.
Wash and chop greens and red cabbage for the base of the salad.
Chop tomatoes, cucumbers and herbs to top the greens.
De-stem the roasted peppers and chop. Cut asparagus in thirds and add to salad.
Add ripe avocado and seeds.
Squeeze lemon on top, add fresh ground pepper and a drizzle of olive oil or your favorite dressing.
