We are loving this beautiful salad featuring the delicious low-carb veggies of Summer. You can serve this warm or cold with a side of protein, we suggest grilled salmon or chicken, let us know how you enjoy yours!
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 medium eggplant, ends removed & sliced in ½” thick discs
1 medium red bell pepper, tops and seeds removed & quartered
1 cup cherry tomatoes, halved
Avocado oil cooking spray
6 tablespoons avocado oil
2 tablespoons fresh lemon juice
Zest from ½ fresh lemon
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 whole scallion, minced
10 fresh mint leaves, minced
½ cup fresh parsley, minced
¼ cup pistachios
Spray sliced eggplant and red bell pepper with avocado cooking spray.
Heat a grill pan or cast-iron skillet to medium-high heat. When hot, place sliced veggies in the pan and do not move once set so that they char for about 3 minutes per side and get some great grill lines. When charred, remove from the pan and set aside. When cool enough to touch, slice in bite sized pieces.
Whisk vinaigrette ingredients together in a large bowl.
Add charred and sliced eggplant, red bell pepper and raw sliced cherry tomatoes to the bowl and toss well.
Garnish with pistachios.
Store any leftovers in the fridge in a glass container for up to 5 days.
Net Carbs: 3