Roasted Veggie Summer Salad (Not Boring!)

I am on a mission to make salads less boring. I am NOT here for those salads that consist of like an entire wedge of lettuce with about 3 cherry tomatoes and 2 slices of cucumber. No thank you. I’m here for filling, vibrant and flavorful salads that keep me satiated.

Below I have some tips on how to bring your salad to the next level as well as a salad recipe I’ve been loving lately. Use it as a guideline rather than a recipe. Use whatever veggies you have at home. Mix around your fillings, try adding grains, seeds, or different protein sources!

Here are a few tips to level up your salads:

1) Add fresh herbs.

I never usually use fresh herbs in my recipes, but recently, I went to a restaurant in Boston that used fresh herbs in the salad and it brought the salad to a whole new level. I like to add fresh cilantro and flat leaf parsley, they add such a fresh and vibrant taste to any salad.

2) Masage your salad greens with lemon juice.

The acidity in lemons helps the greens to break down so they are easier to digest. It also helps to wilt down the greens slightly so you can have more room in your bowl for other ingredients and the greens don’t take up all the space.

3) Add roasted vegetables.

The contrast in flavor between the fresh and light greens with the cooked and crispy veggies gives the salad different depths of flavor and texture.

4) Use hummus as a dressing!

I’ve done this for years because I’ve never liked the taste of dressing. Take a heaping spoonful of hummus and thin it out with a few tablespoons of water, and there you have a creamy, higher protein salad dressing!

Author: Rachel Domb

Roasted Veggie Summer Salad

Ingredients:

• Sweet Potato (or whatever kind of potato you like)
• Bell Pepper
• Eggplant
• Red Onion
• Zucchini 
• Beans (I used kidney), drained and rinsed.
• Cherry tomatoes, halved
• Avocado
• Hummus
• Greens (I used a mixture of lettuce and baby kale)
• Fresh herbs (I used flat leaf parsley and cilantro) 
• Lemon 

Instructions:

1. Preheat your oven to 415 F
2. Chop your sweet potato into small chunks and add them to a parchment-lined tray. Add some olive oil, salt and pepper. Cook until soft on the inside and crispy on the outside.
3. On a separate pan, add your chopped pepper, eggplant, zucchini and red onion. Add a little bit of olive oil and cook in the oven until slightly crispy.
4. While your veggies are cooking, add your greens and fresh herbs to a bowl. Squeeze some lemon juice on top. Then, use your hands to massage your greens until they wilt down slightly. This makes them a lot easier to digest. 
5. Make your easy dressing by combining a heaping spoonful of hummus to a small bowl with a few tablespoons of water. Stir until the hummus becomes a dressing like consistency. Mix the dressing into the greens until they are well coated.
6. Finally, add your toppings - cherry tomatoes, beans, roasted veggies, sweet potato, diced avocado, and an extra dollop of hummus!

Did you make this recipe?

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Created using The Recipes Generator

Salad shouldn’t be boring. If you make your own delicious salad creation, send me a picture on my instagram so I can share it!