When you follow a plant based diet, it is common that you can get sick of eating salad. That is why you continually need to find ways to spice it up!
There is no better, and easier way to do that then to add fresh basil and grilled veggies!
Salad Ingredients:
2 medium zucchini cut into chunks
3 large red peppers cut into chunks
2 cups of asparagus chopped (and ends removed)
10-12 mushrooms sliced
2 Tbsp of extra virgin olive oil
1 pint of cherry tomatoes halved
2 cups of green lettuce, shredded
¼ cup of chopped fresh basil leaves
1 avocado chopped
Dressing:
¼ cup of chopped fresh basil leaves
2 Tbsp of fresh lemon juice
1 Tbsp of olive oil mayonnaise or veginnaise
¼ tsp of salt
¼ cup of extra virgin olive oil or avocado oil
Steps:
- Toss the tomatoes, zucchini, peppers, mushrooms and asparagus in 2 Tbsp of oil and place in a grill basket on the BBQ. If you don’t have a basket, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from falling through. Cook for about 15-20 min, try to avoid over cooking and charring the vegetables.
- Mix the dressing ingredients together
- Once veggies are cooked, add the avocado chunks and basil and toss with the dressing
- Serve over a bed of greens
- Add feta cheese (goat feta is less inflammatory) or grilled chicken for protein
Enjoy!