Saturday, April 2, 2016

Avo Toastie and Epic Salad!

Breakfast is very satisfying with a slice of buttered toast topped with avocado, grilled piquillo pepper, cherry tomatoes and sprinkled with Hawaiian smoke salt and pepper.

Behold The Epic salad I made for lunch!

Romaine topped with grilled zucchini, portobello mushroom, red onion, piquillo peppers, artichoke hearts, avocado and vinegared beets. Yuuuum.

Drizzled with two dressings: French and poppyseed/caramelized onion.


Beverlee said...

Mmmmm, good eats. I also am a proponent of using two dressings. What do you think about smoked salt?

vegan peace said...

That is a beautiful salad, and beautiful toast as well.

Anonymous said...

Looks amazing!