Grilled Zucchini and Summer Squash with Avocado

Directions

1. Prepare a grill on medium high heat.
2. Brush the squash, zucchini and asparagus on both sides with olive oil, and then sprinkle with salt and pepper. Place the veggies on the grill for about 3 minutes, turning frequently to slightly char on all sides, and then transfer to a cutting board. Cut the vegetables into 1-inch pieces once cool enough to handle.
3. Place the balsamic vinegar and the 5 teaspoons of olive oil into a bowl and whisk to combine. Add the arugula and toss to coat then add the avocado and grilled vegetables and toss once again to combine. Season with a few pinches of salt and pepper and serve.