Roasted Vegetable Salad

This Roasted Vegetable Salad is a vibrant and flavorful dish that brings together the warmth of roasted vegetables with the zest of Mexican spices. Perfectly balanced and entirely dairy-free, it's a nutritious option for any meal.

Ingredients

• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Yellow bell pepper - 1 medium, diced
• Red onion - 1 medium, sliced
• Corn kernels - 150 grams (fresh or frozen)
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Avocado - 1 medium, sliced
• Mixed greens - 2 cups

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, red onion, and corn kernels.
3. Drizzle the olive oil over the vegetables and sprinkle with cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
4. Spread the vegetable mixture on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. Once roasted, remove the vegetables from the oven and let them cool slightly.
7. In a large serving bowl, combine the mixed greens and roasted vegetables.
8. Add the chopped cilantro and lime juice, tossing gently to combine.
9. Top the salad with sliced avocado just before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 34 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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