Chopped Grilled Vegetable Salad

635 faves | 5 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
586
FAT
140%
CHOL
0%
SOD
43%

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Ingredients for 4 servings

2 Tablespoons fresh lime juice

2 Tablespoons unseasoned rice vinegar

1 small shallot, finely chopped

2 teaspoons Dijon mustard

2 teaspoons raw honey

1 teaspoon sea salt

freshly ground pepper to taste

½ cup unrefined, cold-pressed extra-virgin olive oil

2 ears corn

1 bunch asparagus, about ¾ pound, ends trimmed

3 Japanese eggplant, about ¾ pound, halved lengthwise or 3 Portobello mushrooms (less commonly know as Portabellas, but really just oversized cremini mushrooms)

3 medium zucchini, about 1 pound, halved lengthwise

1 bunch scallions, left whole or 1 red onion, sliced thickly

sea salt and black pepper for seasoning

8 cups romaine or red leaf lettuce, chopped (optional)

2 ripe avocados, peeled and cubed

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