Farmers Market Salad

Serving Size: 10

A vibrant, fresh salad with crisp mixed greens tossed with avocado, refreshing cucumber, sweet cherry tomatoes, crunchy carrot and radish, and aromatic green onion and dill. Finished with a hearty nut and seed mix for extra texture and nutrition. Naturally gluten-sensitive, vegan, vegetarian, and dairy-free.

Recipe by: Editorial

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Tongs

Ingredients

FOR THE TURMERIC HONEY DRESSING

½ cup extra virgin olive oil best quality
¼ cup apple cider vinegar
½ each lemon juiced, should yield 2 tablespoons of fresh lemon juice
2 tablespoon maple syrup
1 ½ teaspoon ground turmeric
1 teaspoon Dijon mustard
3 clove garlic peeled and minced
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

FOR THE SALAD

8 ounce mixed greens baby spinach, arugula, kale, and/or spring mix, cut in bite size pieces
10 ounce radish watermelon radish, thinly slice (or "shave") with a sharp knife or mandolin
1 each English cucumber chopped
2 each carrot peeled and julienned
6 sprig green onion thinly slice both green and white parts
13 ounce cherry tomato halved
2 each ripe avocado cut fresh right before serving so it doesn’t brown. If prepping slightly ahead, lightly toss slices with lemon or lime juice.
½ cup fresh dill chopped

FOR THE SEEDS AND NUT MIX

½ cup sunflower seeds lightly roasted
½ cup pumpkin seeds lightly roasted
½ cup shelled pistachios roughly chopped and lightly roasted

Instructions

Prepare the Vegetables:

Wash and dry the mixed greens thoroughly.
Dice the avocados and cucumbers into bite-sized pieces. Cut the avocado fresh right before serving so it doesn’t brown. If prepping slightly ahead, lightly toss slices with lemon or lime juice.
Halve the cherry tomatoes.
Julienne the carrots (thin matchstick cuts).
Thinly slice the radishes.
Finely slice the green onions, including the white part.
Roughly chop the fresh dill.

Prepare the Seed and Nut Mix:

Mix the sunflower seeds, pumpkin seeds, and pistachios in a bowl.

Make the Dressing:

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey, turmeric, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified. Taste and adjust seasoning if needed.

Assemble the Salad:

In a large salad bowl or serving platter, layer the mixed greens as the base. Scatter the avocado, cucumber, cherry tomatoes, carrots, radishes, green onions, and dill over the greens. Sprinkle the toasted seed and nut mix evenly on top.
Drizzle the Turmeric Honey Dressing over the salad just before serving, or serve it on the side for guests to add as they like.

Note:

Storage: If prepping ahead, store dressing separately and toss just before serving.

Notes

Vinaigrette may separate over time. Add to a jar or bottle and shake vigorously to emulsify.

Reheating Instructions

Storage: If prepping ahead, store dressing separately and toss just before serving.

Nutrition