Simple Sautéed Veggies with Light Salsa


I missed the farmers market this weekend, and therefore did not get my weekly quota of fresh veggies. Today, before sylvan, I went to the next best thing…Fancy Fruit and Produce! While there, I was able to purchase a lot of great veggies, and tons of fruit to make morning smoothies.

Unfortunately, by the time I got home, I was so exhausted that I did not want to cook a lot! Thus came this dish, simple, tasty, and full of nutrients!

Ingredients for sautéed veggies:

1 red bell pepper
1 yellow bell pepper (save 1/3 for the salsa)
handful of asparagus
1 portobella mushroom
4 crimini mushrooms
1 tbs olive oil
avocado (add when everything is prepared…do not heat!)

12 cherry tomatoes
handful of fresh cilantro
3 cloves of garlic
1/3 yellow bell pepper

Sauté the veggies in the olive oil (except for avocado!). Heat until slightly tender, do not over cook!

In a blender, combine the tomatoes, cilantro, garlic, and 1/3 of the yellow bell pepper. Blend until the mixture is liquified. My blender did not give me a second option!

Place veggies in a bowl, add chopped avocado, top with salsa mixture. Fabulous!

This meal took less than 15 minutes…and most of it was chopping veggies! I cannot wait to eat it for lunch tomorrow!


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