Roasted Portobello Mushroom and Zucchini Salad with Avocado Dressing

This recipe combines the earthy flavors of roasted portobello mushrooms and zucchini with a creamy avocado dressing. It's a refreshing and nutritious salad that can be enjoyed as a light lunch or a side dish.

1. Preheat the oven to 400°F (200°C).
2. Clean and slice the portobello mushrooms, zucchini, and onions. Cut the peppers into thin strips.
3. In a bowl, combine the sliced vegetables with olive oil, cayenne pepper, and sea salt. Toss well to coat.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
5. While the vegetables are roasting, prepare the avocado dressing. In a blender or food processor, combine the flesh of the avocado, hummus, avocado oil, and a drizzle of date syrup. Blend until smooth and creamy.
6. Once the roasted vegetables are done, remove them from the oven and let them cool slightly.
7. In a salad bowl, arrange a bed of mixed greens and top with the roasted vegetables. Drizzle the avocado dressing over the salad.
8. Garnish with olives and a sprinkle of cayenne pepper.
9. Serve the salad as a light meal or a side dish.

Enjoy your delicious and nutritious Roasted Portobello Mushroom and Zucchini Salad with Avocado Dressing!