This Farmer’s Market Chopped Salad is topped with an irresistible avocado dill dressing that is sure to earn itself a spot on the table with all your glorious Summer eats!
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.
Now that colorful produce is literally bursting from the ground, it’s time to eat!
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
Yield 4 -6
- fresh green beans, approx 20 spears
- 1 cup chickpeas [drained and rinsed if using canned]
- 1/2 large red pepper, diced
- 1/2 large English cucumber, diced [peeled and seeded if desired]
- 1 small zucchini, diced
- 1/2 small yellow summer squash, diced
- for the dressing:
- 1/4 cup extra virgin olive oil
- 2 TBSP vinegar [I used red wine vinegar]
- 2 TBSP Dijon mustard
- 1/4 ripe avocado
- 1 clove of garlic
- 1 TBSP chopped green onion
- 1/2 tsp fresh chopped dill, plus extra to garnish
- recipe yields approx 6 cups of deliciousness and serves 4-6
- 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!
- Chop your veggies, puree your dressing, and combine!
- Isn't that why we love salads? They're beyond easy. Of course, you'll yield best results with the dressing by pureeing it in a food processor or blender and 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!
Since the flavor is most intense on the first day, I’d try to make the creamy avocado dill dressing just before serving. Don’t sweat it, it’s speedy!
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!
Leftover salad? 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!