Grilled Vegetable Salad

I was all kinds of active today. I headed over to my Crossfit gym at 7 am for a totally fun workout; Deadlifts, burpees, ball slams… it had it all. Then after work, I went on a fantastical hike up in the foothills of LA. And this evening I had a blissful hour and a half of yoga at my local YogaWorks.

How do I fuel these crazy active days? Well, here’s a little breakdown of what I ate today.

Breakfast: A Blueberry Avocado Smoothie with a little bit of banana added.

Lunch: Grilled sweet potato slices with a grassfed beef burger with and avocado.

Dinner: Steamed veggies with Cashew Miso sauce and some roasted chicken.

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The sun is out, which means the grill is ON. Here’s a quick and easy paleo side dish for any grilling adventure.

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Grilled Vegetable Salad

3 zucchini squash
2 bell peppers
1 avocado
salt and pepper

  1. Heat your grill (or grill pan).
  2. Slice the zucchini into long thick strips. Dress with some oil and lay on the grill.
  3. Place the whole bell peppers directly on the grill, you’ll want to wait until the skin starts to char and bubble. Flip them around occasionally.
  4. Flip zucchini when they have some grill marks.
  5. Once the bell peppers are charred, put them in a bowl and cover.
  6. Once cooled, remove the charred skin from the pepper. Slice the rest of the pepper into chunks.
  7. Slice the zucchini into chunks.
  8. Cut avocado into large chunks and combine in a bowl with the grilled vegetables. Season with salt and pepper to taste.

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