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Salad
4
It’s too hot to turn on the oven, so we’re throwing the best of summer produce on the grill for a mouth-watering and healthy Golden Grilled Vegetable salad!
1 medium red onion, sliced to ¼-inch thick
1 medium zucchini, sliced to ¼-inch thick
1 yellow squash, sliced to ¼-inch thick
1 eggplant, sliced to ¼-inch thick
1 green bell pepper, deseeded & quartered lengthwise
1 red bell pepper, deseeded & quartered lengthwise
1 large tomato, sliced to ¼-inch thick
2 tablespoon avocado oil
Salt and pepper
2 tablespoon lemon juice
2 tablespoon olive oil
1 scoop Golden Superfood Bliss
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper, to taste
Prepare the veggies by washing them under water and then slicing them into ¼-inch thick slices. Season all vegetables with salt and pepper.
Heat the grill or a grill pan to high heat. Working in batches, brush the vegetables with avocado oil on both sides and grill until veggies are crisp-tender and have developed grill marks. Remove from the grill and set aside. Continue with remaining vegetables.
Once all the vegetables have been grilled and are cool enough to handle, chop them into bite-sized pieces.
In a large bowl, combine the lemon juice, olive oil, Golden Superfood Bliss, Italian seasoning, and garlic powder. Whisk to combine.
Add the chopped grilled vegetables to the bowl and toss to coat with dressing. Taste and adjust seasoning, as needed, and serve!
Store any leftovers covered in the refrigerator for 3-4 days.
Grab your Golden Superfood Bliss here!
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