This Farmer’s Market Chopped Salad with Creamy Avocado Dill Dressing is sure to earn itself a spot on the table with all your glorious Summer eats! Vegan + Gluten-Free
This is essentially the salad I’ve been waiting for all Fall and Winter long for.
The salad of my veggie-loving dreams.
The salad that I’m going to shove into my face until sweater weather is once again upon us.
*cue happy dance*
Now that colorful produce is literally bursting from the ground, it’s time to celebrate!
Hit up your local market, empty out that crisper drawer, and get ready to not only eat your veggies, but LOVE them too! We’re totally obsessed with this healthy salad.
Even better? this crazy delicious salad can be made
To make it paleo, keto, and whole-30 compliant, you can swap the beans for extra veggies and have at it! This scrumptious salad is super flexible!
Farmer’s Market Chopped Salad with Creamy Avocado Dill Dressing
AKA your excuse to swing by your local farmer’s market and load up on all things veggie!
Farmer's Market Chopped Salad with Creamy Avocado Dill Dressing
This Farmer's Market Chopped Salad with Creamy Avocado Dill Dressing is sure to earn itself a spot on the table with all your glorious Summer eats! Vegan + Gluten-Free
- 20 fresh green beans
- 1 cup chickpeas, drained and rinsed (skip for whole30 + paleo)
- 1/2 large red bell pepper
- 1/2 large English cucumber
- 1 small zucchini
- 1/2 small yellow summer squash
AVOCADO DILL DRESSING:
- 1/4 cup extra virgin olive oil
- 2 TBSP red wine vinegar or apple cider vinegar
- 2 TBSP Dijon mustard
- 1/4 ripe avocado
- 1 clove garlic, minced
- 1 TBSP chopped green onion
- 1/2 tsp fresh chopped dill plus extra to garnish
Quickly blanch green beans in boiling water for just a few minutes, until bright green. Drain, and ollow up with a quick ice bath. Drain again. Use [these tips] for tips on blanching if it's your first time using the technique. It's beyond easy!
Dice your veggies, puree your dressing in a blender or food processor, and combine!
Isn't that why we love salads? They're beyond easy. If you prefer extra-crunchy raw green beans to blanched, go for it! I find that blanching and then chilling them in an ice bath gives them the absolute perfect blend of crispness and tenderness. I do the same for my asparagus and many of my broccoli dishes too, I'm a blanch-a-holic!
This tasty recipe yields approx 6 cups of salad and serves 6 or more!
Nutrition facts and values below are estimated using an online recipe nutrition calculator for both the dressing and the salad. Results may vary slighlty.
Heading to a party?
Keep the dressing in an airtight container and pour over the salad once you arrive. The avocado makes this dressing so creamy no one will guess it’s dairy-free! You’ll love this tasty vegan dressing!
If by some miracle you have leftovers, the veggies will gobble up all that delicious dressing. Amp up the flavor even further by whipping up your favorite guacamole (or taking a fresh mashed avocado) and mixing it in with the salad. It won’t look as pretty as the first day but holy green beans it’s GOOD! I think I ate two cups in a sitting by shoveling it into my face with some white corn tortilla chips.
Try it, seriously!
I hope y’all love this farmer’s market chopped salad with creamy avocado dill dressing as much as we do!
If you get a chance to try this healthy salad, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!