Begin by preheating the oven to 350 degrees Fahrenheit.
Then take a large bowl and combine the thawed artichoke hearts, chopped asparagus, and tomato slices in a large bowl and toss with melted coconut oil. Then take two separate baking sheets and line them with parchment paper. Spread the veggies across both sheets in a single layer. Sprinkle a dash of salt and the let them bake for about 30 minutes until they are tender.
While the veggies are roasting, prepare the vinaigrette. Toss the apple cider vinegar, minced shallot, olive oil, water, mustard, and garlic into the blender. Blend until it is completely smooth. Next, chop up the romaine in a large serving bowl and top with the roasted veggies, roasted pepper, and chopped avocado. Toss in the vinaigrette and serve. Enjoy.
1 lb. asparagus spears
12 oz. frozen artichoke hearts
3 roma tomatoes
2 tablespoons melted coconut oil
Dash of Sea Salt
2 head romaine lettuce
1 roasted bell pepper
1 ripe avocado
2 tablespoons raw apple cider vinegar
1 tablespoon finely minced shallot
⅓ cup olive oil
2 tablespoons water
2 teaspoons Dijon mustard
1 garlic clove