From the June/July 2018 issue
Serves 4


For the vegetables:

  • 2 medium red bell peppers, seeded and chopped
  • 2 medium yellow bell peppers, seeded and chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium zucchini, peeled and chopped
  • 1 cup broccoli florets
  • 1/2 medium red onion, chopped
  • 1 TBSP fresh rosemary, finely chopped
  • 1 TBSP extra-virgin olive oil
  • 1 TBSP balsamic vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

For topping:

  • 6-8 ounces smoked salmon
  • 1 ripe avocado, pitted and sliced
  • 1/2 cup thinly sliced fresh basil

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