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You are here: Home / Salad / Farmers Market Salad

Farmers Market Salad

May 28, 2018 By Spices in My DNA 11 Comments

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This Farmers Market Salad is filled with lots of fresh veggies, roasted sweet potato, avocado, and a delicious lemon honey basil dressing! It’s SO fresh, and you can throw whatever veggies you love in it! It’s meant to be made with whatever you have on hand, or whatever looks good at the farmer’s market! The perfect light summer meal!

Overhead shot of a bright, colorful salad topped with cucumbers, radishes, red cabbage, heirloom tomatoes, sliced avocado, roasted sweet potatoes, and edible flowers, with a gold fork and spoon resting on the left side of the plate and another salad in the top right

This salad has been on repeat in my house for the past few weeks. One of the first days it got really warm outside, I was craving alll of the fresh things. I had a ton of produce in the fridge that needed to be used up, and I had some leftover basil from a pesto I had made earlier, and this salad was born! I actually shared it on my Instagram stories, and many of you wanted the recipe! So here we are.

Overhead shot of a bright, colorful salad topped with cucumbers, radishes, red cabbage, heirloom tomatoes, sliced avocado, roasted sweet potatoes, and edible flowers, with a gold fork and spoon resting on the left side of the plate and another smaller salad in the top right corner

These are the kind of meals I eat on the regular, even in the winter. I like my salads to be super loaded and crunchy with lots of fresh veggies, and a super flavorful dressing. I cook super seasonally, so in the fall, I might use pears and roasted butternut squash, and in the winter, I might use pomegranate, blood oranges, shaved brussels, and whatever else is in season.

I feel my best when I get in as many veggies as possible, so my lunches, and sometimes dinners look a lot like this!

Overhead shot of bowls of sliced radishes, cucumber, roasted sweet potato, and red cabbage, with a halved avocado and edible flowers

And the best part is, it’s SO simple. The most time consuming part is chopping all of the veggies. And call me crazy, but I actually find that kind of therapeutic. I love taking the time to enjoy the process of making a meal. Sometimes a luxury, but whenever I do have the time to actually TAKE my time, I love it.

Overhead shot of a food processor filled with lemon basil vinaigrette with a light grey napkin to the side

This dressing. Omg. It’s the epitome of summer. So so fresh. It’s just freshly squeezed lemon juice, basil, a little honey, olive oil, garlic, a touch of dijon, salt, and pepper. It’s something I’ll be keeping in the fridge all summer long.

Overhead close up shot of a super colorful salad with a gold spoon drizzling lemon basil dressing on it

Aside from being delicious drizzled on this salad, it would be so great drizzled on mozzarella and tomatoes, or even soaked up with some grilled bread. You seriously cannot go wrong with lemon, basil, olive oil, and garlic.

I will say you want to use a super high quality, extra virgin olive oil for this dressing. The ingredients in this are so simple, so you want to get the best quality to let everything shine!

Overhead shot of a bright, colorful salad topped with cucumbers, radishes, red cabbage, heirloom tomatoes, sliced avocado, roasted sweet potatoes, and edible flowers, with a small bowl of dressing and a halved lemon off to the side

I really love the roasted sweet potato addition to this salad. It kind of bulks it up and makes it more satisfying. I tend to always need some kind of carb in a salad or else I get hangry not too long after. 😂

It’s usually something like quinoa, lentils, roasted sweet potatoes, or rice. It just makes a salad so much better!

Anyone else?

Close up shot of a salad with sliced cucumber, sliced radished, halved baby heirloom tomatoes, red cabbage, and roasted sweet potatoes with a gold fork and spoon resting on top of each other on the left side of the plate

I usually add some protein to this salad too. It’s great with grilled chicken, salmon, or shrimp. You could totally do flank steak too! Flank steak will always make me super nostalgic for summers growing up. My mom made it all the time and it’s one of my favorites to this day!

Super close up shot of cucumbers, tomatoes, sliced radishes, red cabbage, sliced avocado, and fresh basil

If you need me, I’ll be eating this all summer long.

Overhead shot of a bright, colorful salad topped with cucumbers, radishes, red cabbage, heirloom tomatoes, sliced avocado, roasted sweet potatoes, and edible flowers, with a small bowl of dressing and a halved lemon off to the side
Print

Farmers Market Salad with Lemon Basil Dressing

This Farmers Market Salad is filled with lots of fresh veggies, roasted sweet potato, avocado, and a delicious lemon honey basil dressing! It's SO fresh, and you can throw whatever veggies you love in it! It's meant to be made with whatever you have on hand, or whatever looks good at the farmer's market! The perfect light summer meal!

Course Main, Salad, Side
Cuisine Gluten Free, Vegetarian
Prep Time 20 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the salad

  • 1 medium-large sweet potato, diced (I like to leave the skin on)
  • 2 teaspoons olive oil
  • salt and pepper
  • 5 ounces greens of your choice*
  • 1 1/2 cups shredded red cabbage
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 cup thinly sliced radishes
  • 1 cup thinly sliced cucumber
  • 1 avocado, thinly sliced
  • fresh basil leaves

For the lemon basil dressing

  • juice of 3 lemons (should be just shy of 1/2 cup)
  • 1/2 cup packed basil leaves
  • 1 clove garlic
  • 1 teaspoon dijon mustard
  • 2 teaspoons honey
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the sweet potatoes, olive oil, and desired amount of salt and pepper. Toss to coat. Bake for 25 minutes or until tender and golden.

  2. While potatoes are roasting, make the dressing. Add the lemon juice, basil, garlic, dijon, honey, olive oil, salt, and pepper to a food processor or blender and blend until smooth. Season to taste with additional salt and pepper if desired.

  3. To assemble the salad, place greens on a large platter or in a large bowl. Season the greens with salt and pepper and toss. Top with roasted sweet potatoes, red cabbage, cherry tomatoes, radishes, cucumber, and avocado. Garnish with fresh basil leaves and drizzle with desired amount of dressing. Serve immediately!

Recipe Notes

*I used a mixture of spring mix and baby butter lettuce, but you can use whatever you like! The spring mix with herbs added in would be wonderful here too.
*I often add grilled chicken, salmon, or shrimp to this salad and it's delicious if you're looking for a protein boost!
*This recipe is meant to be catered to whatever you have on hand! Use whatever veggies look beautiful at the store or farmers market, or whatever needs to be used up in the fridge. You can't go wrong here!
*I added edible flowers to the salad for fun and to make it pretty, but that is totally optional. It's a nice touch if you're serving it to guests though! I find mine in the produce section at the grocery store!

Overhead shot of a bright, colorful salad topped with cucumbers, radishes, red cabbage, heirloom tomatoes, sliced avocado, roasted sweet potatoes, and edible flowers, with a gold fork and spoon resting on the left side of the plate

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Filed Under: Main Course Recipes, Salad Tagged With: basil, clean eating, clean eats, farmers market, gluten free, lemon, lunch, salad, summer, vegan, vegetables, vegetarian

Previous Post: « Strawberry Caprese Avocado Toast with Burrata
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Reader Interactions

Comments

  1. Abra

    June 9, 2018 at 6:06 pm

    Just wanted to stop by to tell you that this photo stopped me in my tracks. Absolutely gorgeous!!!

    Reply
    • Spices in My DNA

      June 10, 2018 at 11:51 am

      Thank you SO much Abra!! I really appreciate it! <3

      Reply
  2. Ebonee

    April 12, 2019 at 6:23 pm

    Hello, I absolutely love your recipes. I am so excited to purchase your cookbook! Cheers!😊

    Reply
    • Spices in My DNA

      April 13, 2019 at 9:16 am

      Thank you so much Ebonee!! I appreciate that so much!! I hope you love it! <3

      Reply
  3. Darla

    July 1, 2020 at 7:04 pm

    Thank you for sharing such a seasonal recipe and tips on how to make it comply with whatever I find at the market (or have in my garden)! I also appreciate your ideas for adding the extra protein! This is exactly the recipe focus I’ve been searching for this summer. I’ll be making this tomorrow!

    Reply
    • Spices in My DNA

      July 8, 2020 at 8:36 am

      So happy you found it helpful Darla! Let me know what you think!

      Reply

Trackbacks

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