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

Farmer's Market Chopped Salad with Creamy Avocado Dill Dressing

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.

Farmer's Market Chopped Salad with Creamy Avocado Dill Dressing

Even better? this crazy delicious salad can be made

  • vegan
  • vegetarian
  • gluten-free
  • grain-free
  • dairy-free

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!

Veg out with this Farmer's Market Chopped Salad and Homemade Avocado Dill Dressing :: quick, easy, and deliciously #vegan
5 from 3 votes
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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

Course Side Dish
Cuisine American
Keyword Farmer's Market Chopped Salad
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 6 servings
Calories 163 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 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

Instructions

  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. Dice your veggies, puree your dressing in a blender or food processor, and combine!

  3. 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!

Recipe Notes

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.

Nutrition Facts
Farmer's Market Chopped Salad with Creamy Avocado Dill Dressing
Amount Per Serving
Calories 163 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 65mg 3%
Potassium 351mg 10%
Total Carbohydrates 13g 4%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%
Vitamin A 11.7%
Vitamin C 31.2%
Calcium 3.5%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
 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  super 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!

Farmer's Market Chopped Salad with Creamy Avocado Dill Dressing

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!

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Comments

  • Sara

    Thank you for this recipe! I made this for my parents and sister for dinner and everyone loved it. We ate it with pita tonight and are looking forward to leftovers with eggs and toast in the morning. I can imagine making this all the time for tons of different occasions!

    • Thank you Sarah! I’m so excited to hear everyone loved it! xoxo

  • Lane Patten

    Dill is my favorite! This recipe is delicious!

  • Joanie

    I love the vibrant colors in this salad. I also love bringing a big bowl to potlucks, everyone loves it!

    • Thank you Joanie – so happy to hear it!

  • 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!

    • Wooot!!! So excited you enjoyed it Britney – I’m glad you found my blog!

  • cheryl

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

    • Jenn

      Hi Cheryl! You can get the full nutrition breakdown by using myfitnesspal.com – 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

  • pkoutlakis

    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!

    • 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!!!! =)

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

  • Meghan@CleanEatsFastFeets

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

  • 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!!! 🙂

  • Arman @ thebigmansworld

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

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

  • NutButterRunner

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

  • Kim

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

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