Farmers Market Salad
I’m one of those people who can eat a salad every day and almost never get tired of it. I know you might be rolling your eyes but I’m serious!
In fact, I actually look forward to eating a salad most days, especially in the summer. There’s just so many ways to mix and match different seasonal veggies, greens, dressings, and seeds; you can even get fancy and add grains, nuts, fruit, potatoes – really anything! So no more “salads are borrrring” excuses ;)
This particular salad recipe is a summer favorite, inspired by a trip to the farmer’s market and a craving for a creamy avocado dressing. Feel free to add chickpeas or grilled chicken for protein!
Makes: 4 servings
Ingredients
Salad
1 large head of red leaf lettuce (Romaine or another leafy green or veggie works, too!), chopped
1 ear of corn (raw or cooked!), shaved off the cob
1 cup mini tomatoes (you can use grape, cherry, etc.), halved
1 zucchini, diced
1 avocado, diced
3T hemp hearts
Dressing
1/2 large avocado
1/2 cup warm water
1/2 lime, juice of
1 tsp cumin (for a Mexican flavor – or any other herbs or spices you want!)
3/4 tsp salt
1/2 tsp black pepper
*I also like Trader Joe’s Green Goddess dressing for an easy store-bought option for this Farmer’s Market Salad. You can find it in the refrigerated section!
Instructions
Wash and prep your veggies, saving the avocado for last.
Mix the chopped lettuce, corn off the cob, halved tomatoes, and diced zucchini in a large salad bowl. Top with diced avocado and hemp hearts.
Add dressing ingredients to a blender or food processor and blend well. Drizzle on top of salad and toss to coat the salad evenly.
Note: If you’re planning on storing some salad for later, I suggest keeping the avocado separate from the rest of the greens and other ingredients and adding right before you’re ready to eat it so it doesn’t turn brown.
I also recommend dressing the salad right before eating instead of tossing the entire salad to prevent the lettuce from wilting.
Enjoy!