After all the cake and french toasts and sweets and syrup and heavy cream…(I feel guilty, YES!), it’s time for something healthy, low cholesterol, low sugar, low carb…LOW CALORIES!
This salad has been inspired by a similar dish I often order at Element Fresh here in Shanghai. It’s a warm salad (perfect for this time of the year, when temperature starts to drop), made with grilled vegetables.
I added some grilled turkey breast, but you can use grilled chicken or some feta cheese or tofu or just leave it completely vegan!
As for the dressing, I suggest some simple balsamic vinaigrette with extra virgin olive oil.
Ingredients (serves 2):
- 18 cherry tomatoes (mix of red, yellow and green)
- 2 cup broccoli florets
- 1/2 squash
- 1/2 green zucchini
- 4 cups salad green mix
- 2 big mushrooms
- 4 sliced grilled turkey breast
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
Lightly greased a grilling pan with some vegetable oil, place it on the stove and let it get very hot
Slice up the zucchini and squash and grill it on both sides. Remove from the pan and set aside
Grab the mushrooms and slice them into thick slices. Grill them on both sides
now grill the tomatoes and broccoli, just enough that they get some color (we want to keep them as raw as possible). Put all the grilled vegetable aside.
Lay 2 plates with the salad mix then divide the grilled vegetable between the 2 servings. Add the grilled turkey breast.
In a bowl combine salt, vinegar and olive oil and drizzle on top of the salad.
Serve immediately so that vegetables stay warm!