Farmer's Market Roasted Vegetable Salad in Avocado Bowls - Caia
Farmer’s Market Roasted Vegetable Salad in Avocado Bowls - Gluten Free - Vegan - Vegetarian - Fall - Thanksgiving - Appetizer - Dinner - Lunch 25 Minutes 11
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Ingredients
- 4 medium carrots, cut into ½-inch rounds and half-rounds
- 1 medium zucchini, cut into ½-inch pieces
- 1 medium yellow squash, cut into ½-inch pieces
- 1 medium red pepper
- 3 tablespoons olive oil
- 1 ear fresh corn - husk and silk removed
- Handfuls of fresh parsley, dill, and chives - chopped
- 3 ripe Chilean Haas avocados
- Zest and juice of 1 lemon (2 to 3 tablespoons juice and 1 tablespoon zest)
- Coarse salt
- freshly ground black pepper
- Handful of mixed greens or arugula (optional)
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