Farmers' Market Roasted Vegetable Salad-Stuffed Avocados

Name: Farmers' Market Roasted Vegetable Salad-Stuffed Avocados
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT15H0M0.000S
Total time: P0Y0M0DT15H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2; 1 medium zucchini cut into 1/2-inch dice; 1 medium yellow squash, cut into 1/2-inch pieces; 1 medium red pepper, cut into 1/2-inch dice; 3 tablespoons olive oil, divided; Coarse salt and freshly ground black pepper; 2 ripe avocados; 1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest); 1 ear fresh corn, husk and silk removed; 1 1/2 tablespoons chopped fresh parsley leaves; 1 1/2 tablespoons chopped chives; 1 tablespoon chopped dill; Mixed greens or arugula, optional

Recipe courtesy of Ingrid Hoffmann

Watch how to make this recipe.

Farmers' Market Roasted Vegetable Salad-Stuffed Avocados

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

366

Total Fat

26

Saturated Fat

4

Carbohydrates

36

Dietary Fiber

12

Sugar

8

Protein

6

Cholesterol

0

Sodium

935

Total: 15 hr 30 min
Prep: 30 min
Cook: 15 hr

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

366

Total Fat

26

Saturated Fat

4

Carbohydrates

36

Dietary Fiber

12

Sugar

8

Protein

6

Cholesterol

0

Sodium

935

Total: 15 hr 30 min
Prep: 30 min
Cook: 15 hr

Ingredients

4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2

1 medium zucchini cut into 1/2-inch dice

1 medium yellow squash, cut into 1/2-inch pieces

1 medium red pepper, cut into 1/2-inch dice

3 tablespoons olive oil, divided

Coarse salt and freshly ground black pepper

2 ripe avocados

1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest)

1 ear fresh corn, husk and silk removed

1 1/2 tablespoons chopped fresh parsley leaves

1 1/2 tablespoons chopped chives

1 tablespoon chopped dill

Mixed greens or arugula, optional

Directions

Preheat oven to 450 degrees F.
In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.
Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl. Set the blade of a small, sharp knife at the juncture of the kernels and cob. Slice downward to remove the kernels. Repeat this procedure, working your way around the cob, until all the kernels are removed. Set aside.
Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring.
In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed.
Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.