Steak and Roasted Vegetable Salad | NDSU Agriculture

Ingredients

• 4 ears sweet corn, husk and silk removed
• 4 small to medium yellow squash; quartered lengthwise
• 4 small zucchini; quartered lengthwise
• 2 large red bell peppers
• 1 large yellow onion
• 1 pound asparagus
• Olive oil
• Salt
• Pepper
• 4 ounces Parmesan
• 2 - 10 ounce flank steaks
• 1 avocado
• ¼ cup plain greek yogurt
• 2 tablespoons low fat mayo
• 1 tablespoon lemon juice
• 1 clove garlic
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• ½ teaspoon dried chives
• ½ teaspoon dried onion
• ⅛ teaspoon salt
• Back pepper
• ½ cup 1% milk