RAINBOW RAW AND ROASTED SALAD

🧂 Ingredients

• 1 lb asparagus
• 7 each sweet baby bell peppers
• 5 cups mixed greens
• 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 tbsp extra virgin olive oil
• 1 ea salt and pepper to taste
• 2 cups red cabbage

Instructions

• 1 Preheat oven to 400 degrees
• 2 Toss asparagus in a couple drops of extra virgin olive oil and place on a sheet
  pan with baby bell peppers. Cook for 15-20 mins. Once cooked season with a
  squeezed half a lemon and a sprinkle of salt. Let cool.
• 3 While asparagus and peppers are cooking prepare the other ingredients.
• 4 In a large salad bowl layer greens and cabbage. Top with rows of tomatoes,
  cucumbers, avocado and dill.
• 5 De stem the roasted peppers and chop them in bite sized pieces. Cut asparagus in
  thirds. Then add both to the salad.
• 6 Finish with pumpkin seeds and dill. Then drizzle olive oil, lemon, and sprinkle
  salt and pepper. Serve immediately.

Nutrition Info