- 1 medium (5 oz) zucchini, sliced lengthwise into 1/2-inch thick strips
- 3 radishes, sliced lengthwise into 1/2-inch thick slices (if grilling on a grill, place in a vegetable basket or skewered onto skewers)
- 4 oz (about 12 medium) asparagus spears, woody ends trimmed
- 4 Tbsp olive oil, divided
- 3/4 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 avocado
- 2 Tbsp fresh lime juice
- 2 Tbsp (good-quality ) mayonnaise, such as Sir Kensington’s Avocado Oil Mayonnaise or Primal Kitchen Avocado Oil Mayonnaise
- 1 Tbsp apple cider vinegar
- 1/4 cup packed fresh cilantro leaves or Italian parsley leaves
- 1 (4 oz) Romaine heart, chopped into bite-size pieces
- 1 Tbsp sunflower seeds
- Preheat a grill or grill pan at medium-high heat. In a bowl, combine the zucchini, radishes, and asparagus with half of the olive oil. Season with salt and pepper.
- Place the vegetables on the hot grill and cook, uncovered, for 3 minutes. Turn the vegetables and cook for 3 minutes more. Continue cooking, turning every 3 minutes, until the vegetables are tender throughout; if they’re browning too quickly, move them to the edge of the grill or grill pan. Set aside the vegetables on a cutting board.
- Meanwhile, make the dressing: in a food processor or blender, combine half of the remaining olive oil and the avocado, lime juice, mayonnaise, vinegar, and cilantro. Process until the mixture is smooth and creamy. Season to taste with salt and pepper.
- To serve the salad, place the chopped lettuce in a serving bowl, add the remaining olive oil a very generous pinch of salt, and a few grinds of pepper. Chop the grilled vegetables into bite-size pieces (asparagus on the bias, zucchini into chunks, radishes diced) and add them to the bowl. Toss the salad, then divide it between 2 dinner plates. Sprinkle each with the sunflower seeds and serve with the dressing on the side.