Warm Grilled Vegetable and Arugula Salad
By Lisa Shanken
August 15, 2016
Warm Grilled Vegetable and Arugula Salad
Ingredients
- 1 Portabella Mushroom Caps
- 2 heads Endive cut in quarters lengthwise, bottom on
- 1/2 head Radicchio cut in quarters, bottom on
- 1 tbsp avocado oil
- 4 cups Arugula Leaves washed and dried
- 1 cup English cucumber sliced in 1/4 inch discs
- 3 tbsp balsamic vinegar
- 2 tbsp Extra virgin olive oil
- 1 tsp Dijon mustard
Instructions
- Preheat the grill to medium low heat. Brush the mushroom cap, endive pieces, and radicchio pieces with the avocado oil using a basting brush. Please them on the grill and cook for approximately 5 minutes, turning half way through cooking until all vegetables become tender.
- While the vegetables are cooking, place the arugula and cucumber in a large bowl.
- In a separate small bowl, combine the balsamic, olive oil, and mustard, and mix well.
- Place the grilled vegetables on top of the arugula and cucumber mix, dress, mix, and serve.
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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