Avocado and Grilled Vegetable Salad
Celebrate creamy avocado goodness with this Avocado and Grilled Vegetable Salad! This salad is so savory and satisfying, and makes a delicious meal or side dish. With a variety of grilled vegetables, grilled bread, olives and of course the star, avocado, there's lots to love!
Servings: 4 people
Ingredients
- 2 medium zucchini
- 6 oz. crimini mushrooms
- 1 small yellow onion
- 1 ½ bell peppers
- 2 tbsp. avocado oil
- ½ tsp. pepper
- ½ tsp. garlic powder
- ½ tsp. dried basil
- ½ tsp. kosher salt
- 4 servings baguette
- 2 avocados
- 1/3 cup pitted castelvetrano olives
Dressing:
- 1 tbsp. olive oil
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- juice of ½ lemon
- 1 tbsp. white wine vinegar
- 1 tsp. dijon mustard
- ½ tbsp. packed fresh parsley finely chopped
- ½ tbsp. packed fresh dill finely chopped
Instructions
- Slice 2 medium zucchini and halve or quarter 6 oz. mushrooms depending on size. Cut 1 yellow onion into quarters, then halve them. Dice 1 ½ bell peppers into chunks.
- Preheat a large grill pan (or large skillet), over medium heat. Add cut vegetables to a mixing bowl. Add 2 tbsp. avocado oil and ½ tsp. each pepper, garlic powder, dried basil and kosher salt.
- Toss vegetables and transfer to the pan. Cook for 3 to 5 min per side, flip and cook another 3 to 4 min until tender. Cook in two batches, then transfer to a plate.
- While vegetables are cooking, slice 4 servings baguette. Whisk the Dressing together in a bowl (1 tbsp. olive oil, ¼ tsp. each kosher salt, pepper garlic powder, juice of ½ lemon, 1 tbsp. white wine vinegar, 1 tsp. dijon mustard, and ½ tbsp. each fresh parsley and fresh dill).
- Lay out baguette slices in grill pan. Optionally brush with a bit of avocado oil and cook for 2 to 3 min per side until lightly golden in spots. Dice or slice 2 avocados.
- To serve, plate the grilled vegetables along with torn baguette slices. Top with avocado and 1/3 cup castelvetrano olives. Drizzle with dressing. Serve with remaining ½ lemon cut into wedges.