From the June/July 2018 issue
Serves 4

Ingredients

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

attempt from :35.175.191.150
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today