Beverly Hills Chopped Salad

Makes 4-6 Servings


1 bunch of asparagus chopped

4 large carrots, chopped

5 green onions, chopped

1 green zucchini

1 yellow zucchini

1 tsp olive oil

dash of salt and pepper

1 avocado, chopped

2 heads of romaine lettuce, chopped

¼ kalamata olives, chopped

¼ cup pine nuts, toasted

For the dressing:

1/8 cup olive oil

2 tbsp lime juice

2 tbsp agave nectar

1 clove garlic, minced

1 tsp champagne mustard


Preheat oven to 425° F. Place the asparagus, carrot, onion and zucchinis in a large bowl, mix well with the olive oil and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring after the first 10 minutes.

Meanwhile place the remaining salad ingredients into a large bowl. In a small bowl combine all of the dressing ingredients and whisk with a fork.

Once the veggies are roasted, mix into the salad bowl and toss with the dressing.

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