In this recipe, we highlight the green vegetables by quickly sautéing them in garlic and onion, adding flavor and preserving the texture.
The dressing is so simple too, and you can use any herbs you have on hand, no matter what the combination!
The blend of fresh herbs and vegetables makes for a refreshing and crisp salad that won’t wilt like a traditional lettuce salad, making it perfect for any barbecue, picnic or get-together.
Servings: 2-4 people
Cook time: 30 minutes
● 1 cup each of chopped zucchini, broccoli, fennel and bell pepper
● 1 ripe avocado, sliced into chunks
● 1 bunch of arugula
● 1 onion, diced
● 3 garlic cloves, minced
● 1/2 cup fresh tarragon, basil and dill combined
● 3 scallions, sliced
● 1/4 cup cheese
● 3 tablespoons butter
● 1 lemon
● 6 tablespoons olive oil
1. Heat a skillet on a medium-low heat, then add the butter, onion, garlic and green vegetables.
2. Cook until just done, remove from the heat and set aside to cool.
3. Thoroughly combine the lemon, olive oil and herbs, then season with salt and pepper.
4. Dress the sautéed vegetables with the olive oil mixture, and garnish with cheese and avocado when serving.
Substitutions: You can use any seasonal vegetable you have on hand, and you can even skip cooking them if you want a fresh, more crunchy salad! Try using carrots, squash or green beans, or try swapping out arugula with spinach, kale, butter lettuce or romaine.
To store: Store this salad in an airtight container in the fridge for up to 3 days.
Leftover tips: Combine any leftovers with warm penne for a perfect pasta salad!