Roasted Vegetable Salad
    Servings
    6
    Servings
    6
    Ingredients
    • 2tablespoons macadamia nut oil
    • 1/2teaspoon sea salt(optional)
    • 1/2teaspoon pepper
    • 2 red bell peppersseeded and sliced thin in strips
    • 2 yellow bell peppersseeded and sliced thin in strips
    • 1/2 red onionsliced
    • 2cups asparagus tips
    • 1pound salmonseared, cut into 1″ cubes (see my recipe in “Live Longer with the Doctor’s Wife Cookbook”
    • 1cup jicamadiced
    • 1cup Sun-dried tomatoessliced
    • 1cup hearts of palm
    • 1cup artichoke heartsdiced (optional)
    • 1/2cup extra-virgin olive oil
    • 2tablespoons balsamic vinegar
    • 1tablespoon red wine vinegar
    • 1tablespoon gluten-free Dijon mustard
    • 1 garlic cloveminced
    • 1teaspoon raw, unfiltered honey(optional)
    • 1/2 avocadodiced
    • 1/4cup raw almondsshaved
    Instructions
    1. Preheat oven to 375°F.
    2. Lightly oil a large cookie sheet with a couple teaspoons of the oil. Spread peppers, onions, and asparagus on cookie sheet and brush with remaining oil on both sides. Sprinkle with sea salt and pepper.
    3. Bake for 30–40 minutes or until vegetables are tender. Turn vegetables halfway through cooking time, after 15 to 20 minutes. Remove from oven and allow to cool for at least 15 minutes.
    4. Meanwhile, prepare salmon (or leftover meat).
    5. In a large salad bowl, mix jicama, tomatoes, hearts of palm and artichoke hearts, if using. Set aside.
    6. In a small bowl, combine olive oil, balsamic vinegar, red wine vinegar, mustard, garlic, and honey, if desired. Whisk until ingredients blend. Refrigerate until ready to use.
    7. Combine all vegetables in a salad bowl. Add half of dressing and toss well. Add more dressing and toss. Continue adding dressing and tossing until salad is lightly coated with dressing, but not dripping.
    8. Serve salad on plates and top with salmon.
    9. Sprinkle avocado and almonds over the top.
    Recipe Notes

    You can also top this salad with chicken or steak or leftover meat.

     

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    Roasted Vegetable Salad
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    Servings
    Ingredients
    • 2 tablespoons macadamia nut oil
    • 1/2 teaspoon sea salt (optional)
    • 1/2 teaspoon pepper
    • 2 red bell peppers seeded and sliced thin in strips
    • 2 yellow bell peppers seeded and sliced thin in strips
    • 1/2 red onion sliced
    • 2 cups asparagus tips
    • 1 pound salmon seared, cut into 1" cubes (see my recipe in "Live Longer with the Doctor's Wife Cookbook"
    • 1 cup jicama diced
    • 1 cup Sun-dried tomatoes sliced
    • 1 cup hearts of palm
    • 1 cup artichoke hearts diced (optional)
    • 1/2 cup extra-virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon red wine vinegar
    • 1 tablespoon gluten-free Dijon mustard
    • 1 garlic clove minced
    • 1 teaspoon raw, unfiltered honey (optional)
    • 1/2 avocado diced
    • 1/4 cup raw almonds shaved
    Servings
    Ingredients
    • 2 tablespoons macadamia nut oil
    • 1/2 teaspoon sea salt (optional)
    • 1/2 teaspoon pepper
    • 2 red bell peppers seeded and sliced thin in strips
    • 2 yellow bell peppers seeded and sliced thin in strips
    • 1/2 red onion sliced
    • 2 cups asparagus tips
    • 1 pound salmon seared, cut into 1" cubes (see my recipe in "Live Longer with the Doctor's Wife Cookbook"
    • 1 cup jicama diced
    • 1 cup Sun-dried tomatoes sliced
    • 1 cup hearts of palm
    • 1 cup artichoke hearts diced (optional)
    • 1/2 cup extra-virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon red wine vinegar
    • 1 tablespoon gluten-free Dijon mustard
    • 1 garlic clove minced
    • 1 teaspoon raw, unfiltered honey (optional)
    • 1/2 avocado diced
    • 1/4 cup raw almonds shaved
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Preheat oven to 375°F.
    2. Lightly oil a large cookie sheet with a couple teaspoons of the oil. Spread peppers, onions, and asparagus on cookie sheet and brush with remaining oil on both sides. Sprinkle with sea salt and pepper.
    3. Bake for 30–40 minutes or until vegetables are tender. Turn vegetables halfway through cooking time, after 15 to 20 minutes. Remove from oven and allow to cool for at least 15 minutes.
    4. Meanwhile, prepare salmon (or leftover meat).
    5. In a large salad bowl, mix jicama, tomatoes, hearts of palm and artichoke hearts, if using. Set aside.
    6. In a small bowl, combine olive oil, balsamic vinegar, red wine vinegar, mustard, garlic, and honey, if desired. Whisk until ingredients blend. Refrigerate until ready to use.
    7. Combine all vegetables in a salad bowl. Add half of dressing and toss well. Add more dressing and toss. Continue adding dressing and tossing until salad is lightly coated with dressing, but not dripping.
    8. Serve salad on plates and top with salmon.
    9. Sprinkle avocado and almonds over the top.
    Recipe Notes

    You can also top this salad with chicken or steak or leftover meat.