Farmers Market Summer Salad with Sesame Poppyseed Dressing
Crisp vegetables tossed with a tangy-sweet dressing that balances nutty sesame and poppy seeds with bright apple cider vinegar. This vibrant salad captures the essence of summer's bounty and makes a satisfying lunch or light dinner when the farmers market haul is too beautiful to cook.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
—
Total Time
20 min
Servings
6 servings
Ingredients
dressing
- 1/3 cupsugar
- 2 tablespoonsminced yellow or red onion
- 2 tablespoonssesame seeds
- 1 tablespoonpoppy seeds
- 1/2 teaspoonvegan Worcestershire sauce
- 1/4 teaspoonsweet paprika
- 1/4 cupapple cider vinegar
- 1/2 cupextra-virgin olive oil
salad
- 8 cupsfresh greens -- tear if necessary
- 1 cupmint leaves
- 1 cuphusked and halved ground cherries
- 1 cuphulled (sliced strawberries)
- 1/2 cantaloupe -- peeled and sliced
- 2 small apples -- cored and sliced
- 1 cupshelled and cooked Dragon Tongue beans
- edible flowers -- optional
- shelled sunflower seeds -- optional
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Measure the sugar, onion, sesame seeds, poppy seeds, Worcestershire sauce, paprika, and vinegar in a blender. Blend for to combine. While the blender is still running, slowly pour in the oil; blend until thick.
- 3
- 4
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.