Summer Farmer's Market Salad Recipe

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Lately I've been craving lighter meals for lunch and dinner and lots of water. So naturally, I turn to light and refreshing salads that are satisfying but won't weigh you down or heat you up in the already warm month of August. I actually love salad all year long despite the temperature outside because I find that there is a salad for ever season; be it a spring mix or hearty grain salad in autumn.

As a time-saving tip I always mix up a big batch of salad at the beginning of the week and grab for a quick-n-easy lunch or as a compliment to dinner to get in my greens or stuff into wraps with sliced avocado or a dollop of hummus. Easy and delicious.

I'm all about non-boring salads so I really love to mix and match the flavor based on season ingredients and pack in lots of flavor with different veggies, add-ins, and homemade dressing. It just keeps things fun!

Lately I've been loving peppery arugula; a bit of a spicier and more bitter green that pairs really well with crisp and fruity flavors.

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This Spring Onion Market Salad was inspired by one of the farmers at my local market. I grabbed a bunch of arugula and took a big whiff and he said "trust me, you're going to want two!" So two big bundles it was and off to the kitchen to jazz it up!

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Spring green onions were plentiful at the market this week and I love the mild onion flavor that they add to savory dishes. Pairing them with a little bit of sweet, salt and crunch makes for the PERFECTsalad. This salad pairs well with my clean and delicious strawberry vinaigrette dressing for a beautiful harmony of sweet and spicy.

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Summer Farmer's Market Salad

You'll need:

  • Large bunch of Arugula

  • 1/2 cucumber (washed and chopped)

  • 1 carrot (chopped)

  • 4 - 6 radish bulbs

  • 1/2 cup raw unsalted walnuts

  • 3 stalks of green onions

  • Optional:sliced strawberries

  • Optional: sprinkle of feta cheese

  • Dressing: 2 tbsp Strawberry Vinaigrette per serving

 To make:  

Wash and pat dry arugula, add to a large bowl. Chop cucumber and carrot into equal sized pieces. Slice up 5-6 radishes and the 3 stalks of green onions. Toss all ingredients in a large bowl. 

In a dry saucepan over medium heat, dry roast the walnuts for 5-7 minutes until fragrant, let cool. Add walnuts, and sliced strawberries and feta cheese(optional) then drizzle with my Strawberry Vinaigrette or a dressing of your choice. Light, refreshing and perfect for a hot afternoon. Enjoy!

Clean Eating, Health, RecipeDeAnna Englezos