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Hi Ya'll! Welcome to what Chelsea Eats. This salad idea came from the Whole Foods Market salad bar. I often go to Whole Food and make a salad from their salad bar buffet and they sometime have grilled vegetables. Adding grilled vegetable to a salad makes the salad hardy and filling. You can serve this salad with the grilled vegetable warm chilled. It just depends on your preference. I topped this salad with my Creamy Balsamic Dressing. I loved the salad. I hope you try it!
- 1 red pepper chopped into pieces big enough to place on the grill
- 1 zucchini sliced thick on a diagonal
- 1 yellow squash sliced thick on a diagonal
- 7 oz. of Green Mixed Lettuce (I used Green Romaine and Green Lollo)
- 1 pint or 1 cup of cherry tomatoes cut in half
- ½ of a red onion chopped (I cut my onion into half-moon shapes)
- ½ of an avocado cut into cubes
- ¼ cup walnuts chopped
- Add salt and pepper to taste to the grilled vegetables
- Pre-heat grill (not too high because we just want to lightly cook the vegetables.
- Prepare vegetables according to the instructions above and set aside.
- Spray your grill with non-stick spray so that your vegetables don’t stick. I use coconut oil spray.
- Place the cut red peppers, zucchini, and squash on the grill and cook slowly to your desired done ness. I left mine a little crunchy.
- Now all that is left to do is layer the salad and make it pretty. Lettuce, red onion, avocado, cherry tomatoes, grilled vegetables, and walnuts.
- Feel free to chill or serve immediately
KITCHEN TOOLS USED TO MAKE THIS RECIPE:
· Salad bowl, knife, cutting board, grill or grill pan for the stove, small blender,
I want to hear from you! Did you try making this recipe? If so, let me know what you think of the recipe by leaving a comment, rating it, and sharing a picture on Instagram with the hashtag #whatchelseaeats!
