Farmers' Market Roasted Vegetable Salad-Stuffed Avocados Recipe

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Ingrid Hoffmann on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 medium red pepper, cut into 1/2-inch dice

2 ripe avocados

1 medium yellow squash, cut into 1/2-inch pieces

1 1/2 tablespoons chopped chives

1 tablespoon chopped dill

1 ear fresh corn, husk and silk removed

Mixed greens or arugula, optional

1 1/2 tablespoons chopped fresh parsley leaves

Coarse salt and freshly ground black pepper

1 medium zucchini cut into 1/2-inch dice

1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest)

4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2

3 tablespoons olive oil, divided

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