Roasted Roma Tomato and Avocado Salad

I am definitely one of those people who loves a good salad.  I probably eat a salad as a meal or as a side to a meal at least three times per week.  However, I always seem to run into the problem of getting bored with the same old thing.  A few days ago I created a jazzed up version of a salad using ingredients that I do not normally include in the mix.  The result:







Roasted Roma Tomato and Avocado Salad

Servings: 1


fresh lettuce (I used Romaine, but use whatever you like or have on hand)
2 Roma tomatoes, cut into fourths
EVOO or EVOO cooking spray
black pepper
fine sea salt
garlic powder
onion powder
dried sweet basil
1/2 an avocado, sliced
red onion slices
nutritional yeast OR feta cheese crumbles
dressing of your choice (I used a balsamic vinaigrette)


1. Preheat the oven to 400 degrees F.  Spray a small baking pan or sheet with EVOO cooking spray.  Place cut Roma tomatoes onto sheet, spray with EVOO cooking spray or drizzle with EVOO, and sprinkle with seasonings.  Roast the tomatoes for 25-30 minutes.







2. Assemble the salad by starting with the lettuce as a base.  Next, add the avocado slices, roasted Roma tomatoes, and sliced red onions.

3. Sprinkle the salad with nutritional yeast, feta cheese crumbles, or both!  Dress with your favorite salad dressing.







The addition of roasted vegetables or fruits to any salad is absolutely delicious, and it takes things beyond the ordinary, everyday salad toppings that you are probably used to.  This just might be one of my new favorite salads!

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