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Super Green Salad & Roasted Vegetables

Prep Time:

20 Minutes

Cook Time:

20 Minutes




For the salad:

1/2 Cup of raw quinoa

1/2 Brocoli head cut into florets

1 Medium zucchini sliced

1 Bunch of asparagus - ends snapped off and discarded

2 Tbsp. Olive Oil

1/2 Cup of almonds chopped

1/2 Tsp. Sea salt

1/2 Cup frozen green peas - thawed

3.5 oz. of mixed salad leaves

1 Ripe avocado sliced

2 green onions thinly sliced

For the dressing:

4 Tsp. Olive Oil

1 Tbsp. Lemon Juice

1/2 Tsp. Lemon Zest

2 Tbsp. Basil

2 Tbsp. Mint

1 Clove of garlic -- minced

Salt & Pepper


1. Cook the quinoa according to instructions on package.

2. Prepare the oven to 430 degress and line a baking tray with parchment paper.

3. Place the brocoli, zucchini, and asparagus on the tray and drizzle with olive oil. Place into oven and roast for 8 minutes. Remove the asparagus from the tray, and return the brocoli and zucchini to the oven to cook for another 7-10 minutes.

4. Heat a dry skillet at medium heat and toast the almonds until they become golden brown, sprinle with sea salt and allow to cool before chopping.

5. Place the dressing ingredients into a blender and blend until smooth. Combine all ingredients into a large bowl, lightly pour in the dressing toss and serve.

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