Market Fresh Salad with Lemon Basil Dressing
- sweetvalleyheirloo
- Apr 20
- 2 min read
This fresh and colorful salad is packed with seasonal produce you can find right at Pueblo Farmers Market, including crisp greens, juicy cherry tomatoes, crunchy radishes, and fresh basil. Tossed with a bright lemon honey basil dressing, this recipe is the perfect way to enjoy the flavors of local summer harvests. Feel free to mix and match with whatever fresh produce catches your eye at market each week.
Ingredients
For the salad
1 medium-large sweet potato, diced (skin on if desired)
2 teaspoons olive oil
Salt and pepper
5 ounces local greens
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 (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
Instructions
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Add the diced sweet potatoes, olive oil, and desired amount of salt and pepper. )Want to kick it up a notch? Replace the salt and pepper with a seasoning of your choice from SoCo Heatworks & Herbary's booth at Pueblo Farmers Market.) Toss to coat evenly. Roast for 25 minutes, or until tender and lightly golden.
While the sweet potatoes roast, prepare the dressing. Add the lemon juice, basil, garlic, Dijon mustard, honey, olive oil, salt, and pepper to a blender or food processor. Blend until smooth. Taste and adjust seasoning if desired.
To assemble the salad, add the greens to a large serving platter or bowl and lightly season with salt and pepper. Top with the roasted sweet potatoes, red cabbage, cherry tomatoes, radishes, cucumber, and avocado. Garnish with fresh basil leaves and drizzle with your desired amount of lemon basil dressing.
Serve immediately and enjoy a true taste of market season.
Comments