EAT TO LIVE! Roasted Veggie Salad With Avocado Dressing

Roasted Veggie Salad With Avocado Dressing

 

 

 

INGREDIENTS:

Serves: 4

1 red bell pepper, roughly chopped

1 lb butternut squash

1 lb Brussels sprouts, hulled and halved

2 tsp dried oregano

1 tsp salt (sea salt as per Dr. Sebi Nutrition Guide)

1 tsp black pepper (I substitute cayenne pepper as per Dr. Sebi Nutritional Guide)

3 tbsp. olive oil (I substitute grapeseed oil as per Dr. Sebi Nutrition Guide)

4 oz mixed greens

Avocado Dressing

1 avocado

1 small garlic clove

Juice of 1 lime

1/4 cup olive oil

1/2 tsp sea salt

1/4 tsp black pepper (I substitute cayenne pepper as per Dr. Sebi Nutritional Guide)

 

PREPARATION:

1. Preheat oven to 400°F/200°C

2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.

3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.

4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.

5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!

 

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