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By: Chef Laura Bonicelli

I love making this salad with peak summer ingredients. Feel free to work with what you find at your local farmer’s market. Every element is wonderful with this umami-rich dressing

Buy your ingredients at your favorite Farmers Market! 

Farmers Market Salad

about the Farmers Market Salad

Summer in Minnesota is fleeting. June and July fly by. When we get to August, I find myself grabbing ingredients at the market because I know they may be the last of the season. That’s why I love salads like this Farmers Market Summer Salad. You can work with much of the season’s bounty, and the sesame poppyseed dressing lends itself to fruits and vegetables.

putting the Farmers Market Summer Salad together

I’ve included a couple of market ingredients that may not be familiar. Ground cherries, also known as gooseberries and are more closely related to tomatoes and tomatillos than actual cherries, have a wonderful tropical flavor. I loved serving them on salads and pasta in my restaurant because people would think they were tomatoes. If you’re expecting a tomato flavor and you get a tropical fruit, it’s memorable. The Dragon Tongue Beans are beautiful raw speckled with pink and purple; they turn lavender when you cook them. If you buy them fresh, not dried, they cook in about 10 minutes. The beans are edible raw, but they taste raw; they are delicious cooked. I am using vegan Worcestershire sauce. Worcestershire sauce is a fermented liquid developed by accident (sauce forgotten in a basement), often contains anchovies. 

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sesame poppyseed dressing

I hope you love this recipe! 

Buon Appetito!

Step by Step Instructions

Farmers Market Salad

Farmers Market Summer Salad with Sesame Poppyseed Dressing

© Chef Laura Bonicelli
I love making this salad with peak summer ingredients. Feel free to work with what you find at your local farmer's market. Every element is wonderful with this umami-rich dressing.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 20 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Dish - Vegetarian
Cuisine American
Servings 6
Calories 386 kcal



  • 1/3 cup sugar
  • 2 tablespoons minced yellow or red onion
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon vegan Worcestershire sauce
  • 1/4 teaspoon sweet paprika
  • 1/4 cup apple cider vinegar


  • 1/2 cup extra-virgin olive oil


  • 8 cups fresh greens -- tear if necessary
  • 1 cup mint leaves
  • 1 cup husked and halved ground cherries
  • 1 cup hulled sliced strawberries
  • 1/2 cantaloupe -- peeled and sliced
  • 2 small apples -- cored and sliced
  • 1 cup shelled and cooked Dragon Tongue beans


  • edible flowers -- optional
  • shelled sunflower seeds -- optional



  • Measure the sugar, onion, sesame seeds, poppy seeds, Worcestershire sauce, paprika, and vinegar in a blender. Blend for 10 seconds to combine. While the blender is still running, slowly pour in the oil; blend until thick.


  • Arrange greens with the mint, ground cherries, strawberries, cantaloupe, apple, and beans on a serving platter or divide on individual plates. Spoon the dressing over the top of the salad; serve the leftover dressing on the side. Garnish with edible flowers and sunflower seeds.

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Calories: 386kcalCarbohydrates: 22gProtein: 7gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gSodium: 28mgPotassium: 481mgFiber: 5gSugar: 11gVitamin A: 4925IUVitamin C: 26mgCalcium: 107mgIron: 3mg
Keyword melon, strawberries
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