Chopped Grilled Vegetable Salad

Name: Chopped Grilled Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch asparagus, about ¾ lb, ends trimmed; 2 ripe avocados, peeled and cubed; 2 teaspoons Dijon mustard; 2 ears corn; 2 Tbsps fresh lime juice; 4 servings freshly ground pepper to taste; 3 Japanese eggplant, about ¾ lb, halved lengthwise or 3 Portobello mushrooms (less commonly know as Portabellas, but really just oversized cremini mushrooms); 2 teaspoons raw honey; 2 liters romaine or red leaf lettuce, chopped (optional); 1 bunch scallions, left whole or 1 red onion, sliced thickly; 1 teaspoon sea salt; 4 servings sea salt and black pepper for seasoning; 1 small shallot, finely chopped; 2 Tbsps unseasoned rice vinegar; 3 mediums zucchini, about 1 lb, halved lengthwise; 118 milliliters unrefined, cold-pressed extra-virgin olive oil

Chopped Grilled Vegetable Salad might be just the side dish you are searching for. One serving contains 292 calories, 10g of protein, and 16g of fat. This recipe serves 4. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up unseasoned rice vinegar, zucchini, lime juice, and a few other things to make it today.