Description
A refreshing salad featuring roasted eggplant and creamy avocado, mixed with colorful vegetables and a light dressing.
Ingredients
Scale
- 1 medium eggplant (cut into cubes)
- 2 medium avocados (diced)
- 4 cups mixed greens (such as spinach and arugula)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (thinly sliced)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey (optional)
- 1 clove garlic (minced)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed eggplant with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20-25 minutes until golden and tender, stirring halfway through.
- In a large mixing bowl, combine the mixed greens, roasted eggplant, diced avocado, cherry tomatoes, and red onion.
- In a small bowl, whisk together the dressing ingredients until well combined.
- Drizzle the dressing over the salad and toss gently to combine.
Notes
- This salad can be served warm or cold.
- Customize with your favorite vegetables or nuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg