Roasted Vegetable Salad | Tana Amen

Ingredients

• 2 tablespoons macadamia nut oil
• 1/2 teaspoon sea salt ((optional))
• 1/2 teaspoon pepper
• 2 red bell peppers (seeded and sliced thin in strips)
• 2 yellow bell peppers (seeded and sliced thin in strips)
• 1/2 red onion (sliced)
• 2 cups asparagus tips
• 1 pound salmon (seared, cut into 1" cubes (see my recipe in "Live Longer with the Doctor's Wife Cookbook")
• 1 cup jicama (diced )
• 1 cup Sun-dried tomatoes (sliced )
• 1 cup hearts of palm
• 1 cup artichoke hearts (diced (optional))
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon gluten-free Dijon mustard
• 1 garlic clove (minced)
• 1 teaspoon raw, unfiltered honey ((optional))
• 1/2 avocado (diced)
• 1/4 cup raw almonds (shaved )