Ingredients

The following ingredients have 9 Servings
  • 1 medium squash (sliced)
  • 1 medium zucchini (sliced)
  • 3 tablespoons olive oil (divided)
  • 2 cloves minced garlic (divided)
  • 3 cups dry bread cubes
  • 3 cups chopped romaine lettuce
  • 1 medium cucumber (thinly sliced)
  • 2 medium tomatoes (sliced)
  • 1/4 cup minced fresh basil
  • 1/2 cup Parmesan shavings
  • DRESSING:
  • 1/4 cup lemon juice
  • 1 tablespoon agave syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic (minced very fine)
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh basil
  • Salt and pepper to taste

Instruction

  • In a small bowl, toss squash and zucchini with 1 tablespoon olive oil and 1 clove garlic. Season with salt and pepper. In a separate medium bowl, toss bread cubes with remaining 2 tablespoons oil and 1 clove garlic. Season with salt and pepper.
  • Grill squash and zucchini mixture on tin foil over medium-high heat until veggies are slightly charred and tender. Lay bread cubes out on tin foil and toss frequently over medium-high heat until bread is charred and slightly crispy. Remove from heat and cool.
  • In a large serving bowl, combine lettuce, cucumber, tomato, grilled veggies, and grilled bread. Toss to combine and stir in basil and Parmesan. Set aside for a moment.
  • In a small bowl, whisk lemon juice, agave, mustard, and garlic until smooth. Drizzle olive oil into mixture, whisking constantly until dressing is smooth. Season dressing with salt and pepper to taste.
  • When ready to serve, drizzle dressing over salad and toss to combine. Serve salad immediately. Enjoy!