🥗: My Roasted Rainbow Salad
It’s summertime and that usually means lots of pool parties, picnics, and barbecues!
I love making salads to share, because I know it’s something I can eat and share it with others. I prep the salad bowl and roast the vegetables the night before and then add the veggies and avocado right before serving to avoid sogginess!
The Sir Kensington’s Classic Ranch is dairy-free and gluten-free and it’s amazing!
Ingredients:
1/2 box of organic mixed greens lettuce
3 stocks of chopped romaine lettuce
1 red bell pepper (sliced)
1 onion (red, yellow, or white is fine!)
1 large cucumber (sliced)
1 avocado
2 zucchinis (roasted)
1 yellow squash (roasted)
Brussel sprouts (roasted)
Directions:
Take out a large salad bowl
Add your mixed greens and chopped romaine lettuce and mix it together
Slice your bell peppers, onion, and cucumber and add to bowl
Save your avocado to cut up until the salad is finished
Roast your zucchini, squash, and brussels at 410 for 30 minutes
Let your roasted veggies cool and add them in just before serving
Mix everything together and top it with sliced avocado just before serving
Pair it with your favorite balsamic or ranch dressing
