Ingredients
Almond Spread
- 1 cup raw almonds, soaked in boiling water
- 2 large garlic cloves
- ¼ cup fresh lemon juice
- ⅓ cup chives, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅓ cup water
Grilled Salad
- 3 medium carrots, peeled and cut into 3-inch sticks (reserve carrot tops if available)
- 1 bunch broccolini
- 1 ½ cups romanesco or cauliflower florets
- 1 cup green beans, trimmed
- 1 bunch asparagus, ends trimmed
- 1 medium yellow summer squash, sliced lengthwise
- 1 medium zucchini, sliced lengthwise
- 1 bunch of radishes, halved lengthwise
- 1 medium avocado, sliced
- ¼ cup avocado oil, for grilling
Dressing
- 1 small shallot, minced
- 3 tablespoons fresh lemon juice
- ¼ teaspoon sea salt
- 1 pinch black pepper
- ¼ cup fresh mint leaves
Method
Step 1
Begin by soaking the almonds in boiling water to loosen the skins. Set aside while continuing with vegetables.
Step 2
Place a large cast iron skillet over medium-high heat and prepare all of the cut vegetables on trays. If using an outdoor grill, preheat the grill to medium-high, around 425°F. Brush the vegetables with the avocado oil. Depending on the size of your pan, you may need to cook the vegetables in batches.
Step 3
Start with the densest vegetables that need to cook the longest, use the time guide below as a reference for cooking times and make sure to turn each veggie once halfway through.
Vegetable cooking time guide:
Carrots 5 - 7 minutes
Broccolini 5 - 7 minutes
Romanesco 6 - 7 minutes
Green beans 4 - 6 minutes
Asparagus 4 - 6 minutes
Summer squash and zucchini 5 - 7
Radishes, 1 - 2 minutes (just until charred)
Avocado 2 - 3 minutes
Step 4
While the vegetables are grilling, remove the almond skins by simply pinching them off. Drain the cleaned almonds then add them to a high-speed blender along with all of the remaining almond spread ingredients. Blend until smooth.The consistency should be similar to hummus.
Step 5
To prepare the dressing, combine the shallots, lemon juice, salt, and black pepper in a small bowl. Thinly slice the mint and about ¼ cup of the carrot tops (if available) and add them to the shallot mixture. Stir to combine and set aside.
Step 6
Once all of the vegetables are done, roughly chop the zucchini and squash. Slice the green beans, broccolini, and asparagus into 2 - 3 segments each.
Step 7
Combine all of the vegetables in a large mixing bowl and toss well with the shallot dressing.
Step 8
To serve, swirl the almond spread out on a platter and top with the grilled veggie salad. Serve immediately.
Nutritional analysis per serving: Calories: 307, Total Fat: 24g, Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 249mg, Carbohydrates: 20g, Fiber: 9g, Sugars: 7g, Protein: 9g, Net Carbs: 11g
