Grilled Veggie Salad

Servings
Servings
Ingredients
Instructions
  1. Toss carrots and asparagus with avocado oil, sea salt, and pepper and grill for 10 mins, rotating every few minutes.
  2. In a small bowl, mix balsamic vinegar, extra virgin olive oil, Dijon mustard, garlic powder, sea salt, and black pepper. Toss chopped kale in the dressing mixture.
  3. Top the kale with the grilled veggies, tomato, red onion and Andrew & Everett® Shredded Cheddar Cheese.
Recipe Notes

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