Summer Salad: Cooking The Rainbow

Brussels Sprouts, Zucchini, & Cherry Tomato Salad

Recipe:

• 6 brussels sprouts cut in fourths
• 1/3 cup red onion diced
• 1/2 cup cherry tomatoes halved
• 1 zucchini stick diced
• 6 or 7 basil leaves coarsely chopped
• 1 tsp coconut oil 
• 1 garlic clove
• 1/4 cup feta cheese
• 3 oz grilled chicken

Preparation:

Mince garlic clove and toss into pan with 1 tsp coconut oil. Add brussels sprouts first since it's the firmest of your vegetables. When brussels sprouts begin to brown, toss remaining vegetable ingredients including the chopped basil into pan until they soften and your kitchen smells like heaven. Sauté for about 7 minutes. Let cool. Place over bed of mixed greens. Add 1/4 crumbled feta.

Season chicken with salt, pepper, garlic powder. Throw on grill, George Foreman for about 10 minutes until firm.