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For the Dressing: In a small bowl, whisk all ingredients together. Set aside For the Salad: Preheat outdoor grill or grill pan on high. In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste. Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste. Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas
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Vegetable-forward cooking organized by produce season
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
German V-blade slicer — safer than flat mandoline, multiple inserts
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Vegetable-forward cooking organized by produce season
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
German V-blade slicer — safer than flat mandoline, multiple inserts