Farmers Market Chopped Summer Salad Bursting with Fresh Flavor

A delightful Farmers Market Chopped Summer Salad packed with seasonal flavors and health benefits, perfect for wholesome eating.

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Prep Time 15

Cook Time 5

Cooling Time 5

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Fresh Spinach Can substitute with kale.
2 medium Kirby Cucumbers Persian cucumbers are a good alternative.
1 large Bell Pepper Red adds sweetness, jalapeño for spice.
2 medium Heirloom Tomatoes Cherry tomatoes can be used instead.
1 medium Beet Omit for lightness or use pre-cooked.
1 cup Green Beans Frozen can also work.
1 cup Fresh Corn Canned or frozen can substitute.
1 medium Avocado Diced tofu can be used for a vegan option.
¼ cup Fresh Parsley Can substitute with basil or mint.
¼ cup Fresh Cilantro Can substitute with basil or mint.
¼ cup Fresh Dill Can substitute with basil or mint.

For the Dressing

½ cup Extra Virgin Olive Oil Avocado oil is a good alternative.
¼ cup Red Wine Vinegar Apple cider vinegar can be used.
1 tablespoon Dijon Mustard Whole grain mustard can replace.
1 tablespoon Honey Agave syrup is a vegan option.
1 clove Garlic Use garlic powder for a milder flavor.
1 teaspoon Smoked Paprika Adjust according to taste.
1 teaspoon Oregano Adjust according to taste.
to taste Salt Adjust according to preference.
to taste Black Pepper Adjust according to preference.

Equipment

large salad bowl
Small Pot
Cutting board
Knife
whisk

Method

Step-by-Step Instructions

Prepare the vegetables by rinsing and chopping all fresh ingredients into bite-sized pieces, placing them in a large salad bowl.
Bring a small pot of water to boil, blanch green beans for 3-4 minutes, then transfer to an ice bath. Once cooled, add to the salad bowl.
Add fresh corn kernels and diced avocado to the salad, folding gently to mix.
Finely chop the fresh herbs and add to the salad, tossing lightly to disperse the herbs evenly.
In a separate bowl, whisk together olive oil, vinegar, mustard, honey, garlic, paprika, oregano, salt, and pepper until emulsified.
Drizzle dressing over the salad, toss gently, and adjust seasoning to taste.
Serve immediately to enjoy the freshness of the salad.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 50mgCalcium: 60mgIron: 1mg

Notes

This salad is best enjoyed fresh. Store leftovers in an airtight container for 1-2 days. Keep dressing separate until serving.

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