Farmer’s Market Chopped Salad with Creamy Avocado Dill Dressing

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!

Veg out with this Farmer's Market Chopped Salad and Homemade Avocado Dill Dressing :: quick, easy, and deliciously #vegan

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


  1. 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!
  2. Chop your veggies, puree your dressing, and combine!
  3. 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!
Chopped Beans and Veggies

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!

Veg out with this Farmer's Market Chopped Salad and Homemade Avocado Dill Dressing :: quick, easy, and deliciously #vegan

Veg out with this Farmer's Market Chopped Salad and Homemade Avocado Dill Dressing :: quick, easy, and deliciously #vegan

Hellooooooooo Summer!

I hope y’all love this farmer’s market chopped salad with creamy avocado dill dressing as much as we do!

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Oh – this salad looks so tasty!! Perfect for the summer months after a day at the lake!!!


Face plant. Must go to farmer’s market ASAP!

GiGi Eats Celebrities

I love love the dressing on this salad! I love how avocado gives it such a thick saucy consistency! 🙂

Arman @ thebigmansworld

What a genius idea for the dressing…how about just faceplanting THAT?

Shashi @ RunninSrilankan

You’ve got just about every colored veggie in there – and with that dressing – how do you stop at one serving? Really – its ll veggies right – so who acres about serving sizes anyway!!! 🙂


So much veggie loving, which is exactly why I heart you.

Sarah Pie

Sooo excited my CSA starts in a few weeks, I have a feeling this dressing is going to go on all the veggies!!


This sounds delicious, especially the dressing! 🙂

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Love the blog! Question for you though, I have a little baby girl that’s going on 4 months. There’s so much contradictory info out there about what to introduce to her first. I’m really keen on veggie purées, would you be willing to offer some insight and recipes on how you introduced them to your adorable daughter. Thanks!

Jenn @ Peas and Crayons

Thank you! And of course! I’ll add some starter tips in the June Baby Bites installment! I have some good technique tips for that post for the early days. My biggest tip would be to go with your gut and follow your daughter’s lead! As they age their gag reflux becomes less and less of an issue [It’s there for survival tactics and shifts as they get older] and her skill level will go up as well as her confidence as she practices! The first month or so I did purees maybe once a day, I was so nervous for Mia to fill up on low calorie carrots and squash when I knew she needed her fatty milk to grow and flourish. I got over that after a few week and noticed she was snacky in between meals so we started sneaking in a morning puree, an afternoon one, and then one maybe an 30-60 or so before we started our bedtime ritual. She started only eating a teeny bit [a few tastes really!] and progressed at her own pace. Before I knew it she was plowing greek yogurt and pounding chickpeas like they were candy. My main technique was to fill up the spoons with the puree and line them up in front of her on her high chair tray. I let her choose how to feed herself and had to hold back from turning the spoon around everytime she gnawed the wrong end. She figured it out pretty fast and is so good with a spoon that I keep a few in my purse for her to play with if she gets fussy =) Hope that helps! I’ll try to add more info in the post — let me know if you ever have specific questions! Have fun with feeding!!!! =)

Jenn @ Peas and Crayons

Love you too doll

Jenn @ Peas and Crayons

I feel like serving size is a sliding scale in relation to how flipping hungry you are at that given moment =) Though I love me some food! <3

Jenn @ Peas and Crayons

Thanks GiGi! It’s ridiculously creamy without the need for dairy whatsoever! Love it!

Jenn @ Peas and Crayons

I already need to go again! =)


Where is the nutritional breakdown for the recipe?????


    Hi Cheryl! You can get the full nutrition breakdown by using – my readers all say that is the most accurate 🙂 Since the recipe is vegan it’s super nutritious and the avocado provides healthy fats that help the body absorb all those awesome antioxidants from the veggies! xo


Just stumbled across this recipe on Pinterest and I’m so glad I did! I love the dressing, it’s perfectly tangy 🙂 Thanks for sharing!