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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

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


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


  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!