RAINBOW RAW AND ROASTED SALAD
Immune boosting salad with roasted asparagus, baby bells, sweet cherry tomatoes of two colors, Persian cucumbers, arugula, romaine, red cabbage, avocado, lemon, roasted pumpkin seeds and dill.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Main Course, Salad, Side Dish
Cuisine california, fusion, Mediterranean, vegan
Servings 3
Calories 155 kcal
- 1 lb asparagus
- 7 each sweet baby bell peppers
- 5 cups greens of choice
- 1 pint cherry tomatoes
- 4 each persian cucumbers
- ½ bunch fresh dill
- 2 each sliced avocado
- ½ cup pumpkin seeds
- 2 each lemons squeezed
- 2 tsp extra virgin olive oil
- 1 ea salt and pepper to taste
Roast 1 lb asparagus toss in a couple drops of oil and place on a sheet pan for 15-20 mins at 400 with 7 small sweet baby peppers whole. Once cooked season with a squeezed 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, fresh ground pepper and a drizzle of olive oil or your fave dressing
Calories: 155kcalCarbohydrates: 16gProtein: 9gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 39mgPotassium: 863mgFiber: 5gSugar: 7gVitamin A: 2762IUVitamin C: 64mgCalcium: 68mgIron: 6mg
Keyword chilled, fresh, garden, glutenfree, seasonal, simple