Grilled Vegetable Salad

When Dave is out for dinner, I usually whip up a big salad for Alex and me. Tonight, I pulled out  the vegetables I had on hand, sauteed them in olive oil, and made a quick no-sugar detox-friendly, vinegar-free dressing. This combo of veggies makes quite a hearty meal, but if you have others in your fridge waiting to be used up, by all means use them! You can also add whatever paleo-friendly seasonings and herbs you have around. Enjoy!

Serves 2.

Ingredients
Salad
1 small eggplant, peeled and cut into 1-inch cubes
4 radishes, sliced
2 medium cauliflower flourettes, sliced crosswise
2 medium carrots, peeled and sliced 1/4-inch thick on the diagonal
1/2 medium onion, sliced 1/4-inch thick
1/2 rotisserie chicken, cut into 1-inch cubes
2 stalks celery, sliced
2 handfuls salad greens
1 Tbsp extra virgin olive oil or coconut oil
sea salt
freshly ground black pepper
Dressing
juice of 1/2 lemon
1/4-1/2 cup extra virgin olive oil
2-3 Tbsp flat-leaf Italian parsley
sea salt
freshly ground black pepper

Preparation

1. In a large skillet, warm oil over medium-high heat. Add eggplant, radishes, cauliflower, carrots, and onion. Saute for about 10-15 minutes or until all veggies are cooked through. Season with salt and pepper or add any other seasonings you would like.
2. While veggies cook, prepare dressing by combining lemon juice, olive oil, parsley, salt, and pepper in a mason jar or salad dressing mixing cup. Shake to combine. You may also add ingredients to a small bowl and stir with a whisk.
3. When veggies are just cooked through, add rotisserie chicken and stir to combine and heat through, about 1-2 minutes.
4. To serve, divide salad greens evenly among two large salad bowls. Spoon sauteed vegetables over the top, sprinkle with celery, and drizzle with dressing.