Summer Salad!

1 Tbsp honey

1/2 balsamic vinegar

1 C halved cherry tomatoes

1 Medium zucchini, diced

2 medium carrots, peeled and sliced

1/2 tsp paprika

1 tsp garlic powder

2 Tbsp olive oil, divided

pink of pink Himalayan salt and black pepper

1/2 C corn

1/4 C chopped onions (I omitted this)

1 head bibb or your favorite lettuce, chopped

1/2 Avocado

Preheat Oven to 400 degrees

In a small bowl, whisk together honey and vinegar. Add the tomatoes and let sit for 20 mins to marinate

On a large baking sheet, place zucchini and carrots. Season with paprika, garlic powder, 1 tsp olive oil and a pinch of the salt and pepper. Toss to combine, then roast for 25-30 mins until browned.

Warm the remaining 1 Tbsp olive oil over medium heat. Add corn, onions, and a pinch of salt/pepper and saute for 8-10 mins.

In a large bowl, place lettuce, roasted veggies and marinated tomatoes. Serve immediately!

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