From the June/July 2018 issue
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
- 6-8 ounces smoked salmon
- 1 ripe avocado, pitted and sliced
- 1/2 cup thinly sliced fresh basil
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