This quick and easy summer salad recipe is a great way to use up some of those leftover grilled veggies you have.
- Mixed salad greens, like baby lettuces – check your local farmer’s market
- Ripe avocado, sliced
- Cherry or grape tomatoes, sliced in half
- Fresh basil leaves (snip into strips with a pair of kitchen scissors)
- Leftover grilled veggies*
- Sunflower seeds
- Olive oil
- Fresh lemon
- Sea salt
*Regarding the grilled veggies, use whatever you have! I like to toss asparagus, cauliflower and red onion in a grill basket with a little sea salt and olive oil. Cold leftovers of this mixture (or any other veggies) make a great addition to a salad.
Toss all veggies together. Drizzle with olive oil. Squeeze a generous wedge of fresh lemon, sprinkle with sea salt and toss. Allow to sit for several hours before serving, if possible-it tastes even better. Feel free to add chickpeas, leftover chicken or meat, any salad veggies that you like, a little bit of feta cheese… whatever strikes your fancy!
The grilled veggies and letting the salad come to room temperature make this more digestible for your spleen. The healthy fats from the avocado and the olive oil, as well as the vitamin C in the lemon juice help your body to absorb more of the nutrients from the greens. It’s a delicious, healthy summer meal! And very simple!