Chopped Veggie Salad
1 red bell pepper
1 yellow bell pepper
1 poblano pepper
1 jalapeno pepper
1 pint cherry tomatoes, halved if large
a few celery stalks
1/2 bunch asparagus (I did drizzle with olive oil & kosher salt and roasted it for about 3 minutes at 400F...you're always going for crisp-tender with roasted asparagus, but for a salad like this I kept it slightly more crisp than tender so didn't cook it quite as long as normal)
1/4-1/2 red onion
1/2 english cucumber
chopped parsley & cilantro
avocado (add to your individual bowls so it's fresh each time and doesn't brown)
You’ll want to season your veggies with kosher salt before dressing. I wait to season on a bowl-by-bowl basis so the salt doesn’t draw out the moisture as the veggies sit in my refrigerator throughout the week. It really helps to keep them fresh.
1 red bell pepper
1 yellow bell pepper
1 poblano pepper
1 jalapeno pepper
1 pint cherry tomatoes, halved if large
a few celery stalks
1/2 bunch asparagus (I did drizzle with olive oil & kosher salt and roasted it for about 3 minutes at 400F...you're always going for crisp-tender with roasted asparagus, but for a salad like this I kept it slightly more crisp than tender so didn't cook it quite as long as normal)
1/4-1/2 red onion
1/2 english cucumber
chopped parsley & cilantro
avocado (add to your individual bowls so it's fresh each time and doesn't brown)
You’ll want to season your veggies with kosher salt before dressing. I wait to season on a bowl-by-bowl basis so the salt doesn’t draw out the moisture as the veggies sit in my refrigerator throughout the week. It really helps to keep them fresh.
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