Magic Green Salad
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Salad with roasted and grilled vegetables.
  • For the Salad:
  • 1 bag baby spinach
  • ½ head of chopped Romaine
  • 10 small potatoes
  • 1 green zucchini
  • 2 cups sweet snow peas
  • 1 bundle of asparagus
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder
  • For the Dressing:
  • 1 avocado
  • Handful of cilantro
  • Juice of 2 limes
  • 2 TBS balsamic vinegar
  • 1 TBS spicy mustard
  • 1 TBS Olive oil
  • Salt
  • Pepper
  • Water
  1. Preheat oven to 400 degrees.
  2. Wash potatoes and quarter them.
  3. Add potatoes to a baking sheet (don’t crowd them) lightly coat with olive oil, toss, and season with salt, pepper, and garlic powder.
  4. Roast potatoes for about 20 minutes then flip and roast about 10-15 more minutes and remove from oven.
  5. Cut woody ends off asparagus, add to a lined baking sheet and lightly spray with cooking oil, season with salt, pepper, and garlic powder.
  6. Roast asparagus for 10-15 minutes depending on thickness and your preferred texture.
  7. Cut asparagus in half.
  8. Trim ends off zucchini and slice into thin strips; a mandolin works best.
  9. Lay zucchini strips on a hot grill pan to soften and give grill marks.
  10. Wash and drain spinach and chopped romaine.
  11. Trim snow peas if needed and cut in half.
  12. To make the dressing process all ingredients except for water in a food processor.
  13. Adjust seasonings for preferred flavor.
  14. Thin out the mixture to your preferred thickness or thinness using water.
  15. Toss lettuce/spinach in dressing, add to a large serving dish and top with the snow peas, zucchini, asparagus, and roasted potatoes.
Recipe by Recipe Righter at