Ingredients

The following ingredients have 2 Servings
  • 3 portobello mushrooms
  • 1 small onion
  • 1 medium zucchini
  • 1 medium summer squash
  • 1 bunch asparagus
  • 2 tablepsoons olive oil
  • Sprinkle of salt and pepper
  • 1 avocado
  • 1/2 cup feta ((vegan optional))
  • 6 cups greens
  • 1/4 cup balsamic vinegar
  • 3 tablespoons tahini
  • 1 tablespoon dijon mustard
  • Juice of 1 whole lemon
  • 1 teaspoon maple syrup ((or honey))
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Water if needed

Instruction

  • Start by grilling the vegetables. Turn on your grill to medium heat.
  • Remove the stems from the mushrooms and place on a plate or baking sheet. Cut the ends off the onion and slice it into 1/4" thick slices. Add to the plate.
  • Cut the ends off the squash and zucchini and cut those into 1" rounds. Place those on the baking sheet.
  • Trim the ends off the asparagus and add that to the baking sheet as well.
  • Drizzle all the vegetables with the olive oil and sprinkle with salt and pepper.
  • Place the veggies directly on the grill and cook for 3 - 4 minutes, before flipping. Remove the aspargus when you flip the other veggies. Cook all the other veggies for another 2 - 3 minutes.
  • Remove from the grill and allow to cool while you prep everything else.
  • Whisk together all the ingredients until smooth and creamy. If dressing is too thick, add a splash or two of water.
  • When ready to serve, cut the veggies into bite size pieces. Add the greens into a large salad bowl and top with grilled veggies. Crumble up some feta and cube the avocado. Drizzle with dressing and enjoy!