Grilled Spring Salad

mail.google.com

Michelle P M

Mark Hyman

subheading: Almond Spread:

1 cup raw almonds, soaked in boiling water

2 large garlic cloves

¼ cup fresh lemon juice

⅓ cup chives, chopped

½ teaspoon ground cumin

¼ teaspoon sea salt

⅓ cup water

subheading: Grilled Salad:

3 medium carrots, peeled and cut into 3-inch sticks (reserve carrot tops if available)

1 bunch broccolini

1 ½ cups romanesco or cauliflower florets

1 cup green beans, trimmed

1 bunch asparagus, ends trimmed

1 medium yellow summer squash, sliced lengthwise

1 medium zucchini, sliced lengthwise

1 bunch of radishes, halved lengthwise

1 medium avocado, sliced

¼ cup avocado oil, for grilling

subheading: Dressing:

1 small shallot, minced

3 tablespoons fresh lemon juice

¼ teaspoon sea salt

1 pinch black pepper

¼ cup fresh mint leaves

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