Farmers' Market Roasted Vegetable Salad-Stuffed Avocados Recipe

Name: Farmers' Market Roasted Vegetable Salad-Stuffed Avocados
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450 degrees F.
2
In a large bowl, combine the carrots, zucchini, squash, and red pepper.
3
Toss with 2 tablespoons olive oil, salt and pepper.
4
Mix well.
5
Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally.
6
When done, set aside to cool.
7
Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl.
8
Set the blade of a small, sharp knife at the juncture of the kernels and cob.
9
Slice downward to remove the kernels.
10
Repeat this procedure, working your way around the cob, until all the kernels are removed.
11
Set aside.
12
Cut the avocado in half lengthwise and remove pit, leaving the skin on.
13
Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring.
14
In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs.
15
Taste and reseason with salt and pepper, if needed.
16
Place each avocado half on a small bed of mixed greens or arugula, if using.
17
Top each avocado half with a generous serving of the roasted vegetable salad.
18
Sprinkle lemon zest on top and serve.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Farmers' Market Roasted Vegetable Salad-Stuffed Avocados falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Farmers' Market Roasted Vegetable Salad-Stuffed Avocados

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