1 zucchini, cut lengthwise into 4 slabs
1 yellow summer squash, cut lengthwise into 4 slabs
10 asparagus stalks, ends trimmed
1 tbs olive oil
2 cups baby arugula
1 small ripe avocado, peeled, pitted, diced
2 tbs good-quality balsamic vinegar
2 tsp extra-virgin olive oil
To Grill Vegetables:
Heat grill to medium-high.
Lightly coat zucchini, squash, and asparagus with olive oil and sprinkle with salt and pepper. Grill zucchini and squash for about 3 mins on each side, and asparagus for about 2 mins total, or until they are slightly charred and cooked through but still crisp-tender. Transfer vegetables to a cutting board.
Cut asparagus spears in half lengthwise then crosswise, and cut zucchini and squash on bias into large bite-size pieces.
To Make Avocado Dressing:
In a medium bowl, whisk half of diced avocado with vinegar, breaking up avocado lightly to create a creamy texture.
Slowly drizzle in extra-virgin olive oil while whisking to blend. Season with salt and pepper.
In a large bowl, gently toss grilled vegetables and arugula with enough dressing to coat. Fold in remaining diced avocado. Season with salt and pepper.
Mound salad on plates and serve any remaining dressing on side.