Lemon Infused Roasted Veggie Salad with Balsamic Vinaigrette
"Roasted Asparagus, Avocado, Tomato, and Corn Salad with Balsamic VinaigretteThis salad is packed with flavor from roasted vegetables and a tangy balsamic vinaigrette."
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Lemon Infused Roasted Veggie Salad with Balsamic Vinaigrette
ingredients
- 1 bunch asparagus, trimmed
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 garlic clove, minced
- 1/2 lemon, juiced
- 1/4 cup olive oil
steps
- 1.
Preheat oven to 400°F.
- 2.
Place asparagus on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast for 15 minutes.
- 3.
In a bowl, combine avocado, tomatoes, and corn. Add roasted asparagus.
- 4.
In a small bowl, whisk together balsamic vinegar, honey, garlic, lemon juice, and olive oil. Drizzle over the salad.
- 5.
Toss gently to combine and serve.
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