Farmers Market Salad Recipe: A Fresh Summer Plate
A vibrant no-cook salad celebrating peak summer produce, combining crisp greens, sweet berries, crunchy vegetables, and tangy herbed balsamic vinaigrette for a refreshing, textured meal.
- Prep Time: 15
- Total Time: 15
- Yield: 2 as a main, 4 as a side 1x
- Category: Main dish
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mixed greens (2-3 cups)
Fresh tender herbs, torn (1/4 cup, mint, dill, or basil)
Blueberries (1/4 cup)
Thin-sliced cucumber (1/4 cup, English or Persian)
Corn (1/4 cup, fresh raw or lightly steamed)
Julienned radish (1/4 cup)
Bleu cheese (2 tablespoons, crumbled; omit for dairy-free)
Hemp hearts (1 tablespoon, optional)
Olive oil (1/4 cup, extra virgin)
Balsamic vinegar (1/4 cup, high quality)
Dijon mustard (1 teaspoon)
Honey (1 teaspoon)
Instructions
In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey for the vinaigrette.
In another bowl, combine mixed greens, herbs, blueberries, cucumber, corn, and radish.
Top with optional hemp hearts and crumbled bleu cheese (if using).
Drizzle dressing over the salad just before serving, or serve dressing on the side for customization.
Notes
Use seasonal produce for freshest flavor. Substitute arugula or spinach for part of the mixed greens. Vinaigrette can be prepared up to 1 day in advance. Store unused dressing separately from ingredients in the refrigerator.
Nutrition
- Serving Size: 1 main serving or 1 side serving
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://doughdazzle.com/farmers-market-salad-recipe/