Farmer's Market Chopped Salad with Creamy Avocado Dill Dressing
Try this Farmer's Market Chopped Salad with Creamy Avocado Dill Dressing recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 cup extra virgin olive oil
- 1 clove of garlic
- 2 tbsp dijon mustard
- for the dressing:
- 1 small zucchini diced
- 1 tbsp chopped green onion
- 1/2 large red pepper diced
- fresh green beans approx 20 spears
- 1 cup chickpeas [drained and rinsed if using canned]
- 1/2 large english cucumber diced [peeled and seeded if desired]
- 1/2 small yellow summer squash diced
- 2 tbsp vinegar [i used red wine vinegar]
- 1/4 ripe avocado
- 1/2 tsp fresh chopped dill plus extra to garnish
- recipe yields approx 6 cups of deliciousness and s
- Carbohydrate 5.64039375073939 g
- Cholesterol 0 mg
- Fat 8.77645000606142 g
- Fiber 2.24706246392011 g
- Protein 1.58893750064213 g
- Saturated Fat 1.21339600079042 g
- Serving Size 1 1 -6 (132g)
- Sodium 91.0108751727634 mg
- Sugar 3.39333128681928 g
- Trans Fat 0.378922875174789 g
- Calories 102 calories
Quickly blanch green beans in boiling water for just a few minutes, until bright green. Drain, and ollow up with a quick ice bath. Drain again. Use [these tips] for tips on blanching if it's your first time using the technique. It's beyond easy!Chop your veggies, puree your dressing, and combine!Isn't that why we love salads? They're beyond easy. Of course, you'll yield best results with the dressing by pureeing it in a food processor or blender and if you prefer extra-crunchy raw green beans to blanched, go for it! I find that blanching and then chilling them in an ice bath gives them the absolute perfect blend of crispness and tenderness. I do the same for my asparagus and many of my broccoli dishes too, I'm a blanch-a-holic!
