Fresh Vegetable Summer Salad
Recently we had a warm and inviting evening, (it’s often cool and foggy); we decided to grill vegetables. We had several eggplant pieces left over, but not enough for a full portion for each of us for dinner. (Actually, from now on, I’ll grill extra vegetables just to make this salad.)
I put together this simple, fresh and tasty salad, using tomatoes from the local Farmer’s Market , as we don’t grow great tomatoes at our house; Santa Cruz in summer is not very hot or sunny, a ripe avocado–a staple in our house. Just slice all the veggies, sprinkle lemon on the avocado, make dressing with olive oil and Balsamic vinegar, (for 2 individual salads use approx. 1/3 cup oil to 2-3 Tbsp. vinegar); chill for 1/2 hr. before serving.
If you have fresh chives, parsley, cilantro, or basil, cut pieces of your favorite on top and serve!
Easy, low carb and very delicious!
INGREDIENTS (makes 2 individual salads; increase the amounts as needed for more servings)
- 8-10 pieces of leftover grilled eggplant–(you can use any grilled vegetables of your choice)
- 1 avocado
- ]2-3 tomatoes-again, any kind of your choice
- juice of 1/2 lemon
- 1/3 cup Olive Oil
- 2-3 Tbsp. Balsamic Vinegar
- Chopped herbs –your choice (I grow chives all year round so that’s what I use)
- salt-free seasoning/pepper to taste
- TO DO
- 1. Whisk dressing ingredients in small bowl.
- 2. Wash and slice tomatoes, slice avocado and sprinkle with lemon.
- 3. Arrange vegetables on plates
- 4. Add dressing to each serving. Let flavors meld for about 1/2 hour.
- 5. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken. (See, I said this was easy!)