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.
Equipment
- oven
Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 155kcalCarbohydrates: 16gProtein: 9gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 39mgPotassium: 863mgFiber: 5gSugar: 7gVitamin A: 2762IUVitamin C: 64mgCalcium: 68mgIron: 6mg
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