Roasted Spring Vegetable Salad

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Welcome the return of salad season with this roasted spring vegetable dish and homemade croutons.

Ingredients

DRESSING

1/2 ripe avocado, pitted, peeled

1/4 cup extra virgin olive oil

1 tablespoon lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon dried Italian seasoning

Salt, to taste

Pepper, to taste

CROUTONS

3 cups cubed 1-inch cranberry walnut bakery bread

2 tablespoons  Butter with Olive Oil & Sea Salt, melted

SALAD

1 pound asparagus, ends trimmed, cut into 1-inch pieces

1 small (1 cup) fennel bulb, trimmed, cored and sliced into 1/2-inch pieces

2 tablespoons  Butter with Olive Oil & Sea Salt, melted

1/2 teaspoon coarse sea salt

4 cups arugula , loosely packed

1/2 cup shaved Parmesan

Sliced radishes, if desired

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