FARMER’S MARKET SALAD
A fresh and delicious Farmer’s Market Salad with corn, zucchini, red bell pepper and tangy sun-dried tomato vinaigrette is a healthy summer lunch or dinner!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 2 - 3 1x
- Category: Entree
- Method: mix, blend
- Cuisine: American
- Diet: Vegan
Ingredients
Salad
- 2 heads romaine, chopped (or 5 oz. spinach or baby kale)
- 2 ears of corn, cut off the cob
- 1 small zucchini, cut into moon shapes
- 1 – 2 nectarines or peaches
- 1 red bell pepper, diced
- 1 avocado
- salt + pepper, to taste
Sun-dried Tomato Vinaigrette
- 1/2 cup water
- 3 tablespoons olive oil
- 3 tablespoons sun-dried tomatoes (packed in oil or water soaked), see notes
- 2 tablespoons apple cider vinegar
- 1 clove garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
Vinaigrette: Place ingredients into a food processor or blender, and blend until mixture is fairly smooth. Makes about 1 cup.
Salad: For the salad use a much, or as little, as you like of each vegetable.
Assemble: Fill individual bowls with leafy greens and top with the remaining produce. Drizzle with sun-dried tomato vinaigrette overtop. Finish it off with mineral salt and freshly cracked pepper to taste.
Salad serves 2 generously. Dressing serves 4.
Notes
Oil-free + raw vinaigrette: Soak dried sun-dried tomatoes in water for at least 20 minutes. Omit the oil, using water.
For variation, try this Lemon-Basil Vinaigrette.
Recommended Equipment: For pureeing the dressing I love using my NutriBullet (affiliate link). It’s compact, easy to clean and perfect for small jobs like this!
Nutritional values are estimates only. See our full nutrition disclosure here.