- 1 eggplant (cut into thin strips)
- 2 organic red bell peppers (sliced into thin strips)
- 15 spears of asparagus (chopped into 1-inch pieces, tough ends discarded)
- Two 14-ounce packages frozen artichokes (such as Bird’s Eye)
- 4 teaspoons extra virgin olive oil
- Unrefined sea salt (to taste)
- 6 cups chopped romaine lettuce
- 3/4 cup sundried tomatoes (sliced into thin strips)
- 1 cup frozen organic corn kernels (thawed)
- 1 1/4 cups frozen organic edamame beans (thawed)
- 8 organic (pastured hardboiled eggs, chopped OR 4 cans sardines packed in extra virgin olive oil)
- 1 firm avocado (cut into bite-sized pieces)