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+ servings

Warm Grilled Vegetable and Arugula Salad

Servings 4 people

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.
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