This Farmer’s Market Salad is super flexible, and uses the best ingredients available. This is an easy green vegetarian salad recipe that’s easy to customize to your own tastes, based on the season.
Farmer’s Market Salad
The secret to making a great salad is confidence.
You heard me.
Great ingredients from the Farmer’s Market make all the difference too.
Nothing, and I mean nothing perks me up like a trip to the Farmer’s Market.
The overflowing piles of fresh seasonal vegetables, sweet fruit pies, hot beignets served with strawberry jam and smell of barbecue is almost more than I can take.
I love it with all my heart.
It’s fun to try new things and make a little menu based on nothing more than what looks good that day.
It feels good to support local vendors too – what a hard job they have, and I appreciate them.
I used to be intimidated about what to buy at the Farmer’s Market, unless I had a specific recipe in mind.
I didn’t invent the idea, but I know it’s true – the secret to great food is keeping it simple – no need to fuss with it too much.
That is hands down my favorite way to eat.
Grab a big zucchini and slice it thin – and a ripe avocado for cutting into big chunks.
Cherry tomatoes make me giddy, and are so pretty sliced in half or quarters. Add shaved carrot, maybe, and a handful of fresh herbs.
Don’t stress over it.
Fresh berries and nuts or seeds work well too. You really can’t go wrong, so just go for it.
Once you slice your little treasures with a sharp knife – carefully toss everything together with a light and lemony vinaigrette and you’ll be majorly pleased with yourself – guaranteed.
There’s no better time than right now to find a Farmer’s Market near you and start experimenting.
Hey, can I tell you what else I appreciate without getting too mushy?
Thanks for reading my stuff, and sending your pictures and kind feedback.
It’s a honor, really.
And this is so much better than talking to myself 🙂
Farmers Market Salad
- 1 medium Zucchini, cut in rounds, then quarters, 1/2" thick see recipe notes
- 1 cup Cherry Tomatoes, cut in half
- 2 tbsp Italian(flat leaf) Parsley, chopped fine
- 2 tbsp Basil, fresh, sliced thin
- 2 Carrots, outside part only shaved lengthwise with a vegetable peeler
- 1 medium Cucumber, cut in rounds, quarters, 1/2" thick
- 1 Avocado, skin removed and pitted, cut in 1/2" chunks
- 1/2 tsp Pepper, freshly ground
- 1/2 tsp Salt, flaky like Maldon
- 1/4 cup Parmesan Cheese, grated plus more for garnish
- FOR THE VINAIGRETTE
- 6 tablespoons Olive oil
- 4 tablespoons Lemon juice, freshly squeezed
- 3 teaspoons Honey
- 1 1/2 teaspoon Dijon Mustard
- 1 1/2 teaspoon Mayonnaise
- 1 1/2 teaspoon Pepper, freshly ground
- 1/4 teaspoon Salt, flaky, like Maldon
- PREPARE THE VINAIGRETTE
- Place all ingredients in a medium-sized bowl and mix together with a whisk or fork to combine.
- Alternatively, you can place all ingredients in a jar with a lid, shaking the mixture until it's combined. Taste the vinaigrette and adjust the seasonings if needed - sometimes you need a little more salt or honey for example.
- ASSEMBLE THE SALAD
- Place all the vegetables in a large bowl.
- Spoon some of the vinaigrette around the sides of the bowl, and gently turn the whole mixture over once or twice with a large spoon, making sure to scrape the vinaigrette off the sides as you go.
- Drizzle more vinaigrette over the mixture and turn the vegetables over again with the spoon.
- Season with lemon pepper, salt and Parmesan Cheese.
- Divide the salad on four plates and sprinkle with more Parmesan cheese if desired.