Farmers Market Salad

I always say I am going to eat healthier and then I find myself craving the things I told myself I couldn’t have. In an effort to strike a much more realistic balance, I am now incorporating healthy meals more frequently and still having the foods I so desperately love on occasion (because lets be honest there will never be a time that pizza isn’t apart of my life!) I found that I just wasn’t as excited to cook healthier meals, even though both Daniel and I eat relatively healthy for the most part, I love making homemade pizza or pasta. Now that it’s Summer and we are surrounded by delicious fresh produce, I have been making an effort to get to the farmers market more frequently.

This is the step I needed to get excited about making salads. I love scouring the different vendors for ripe peaches, hearty lettuce and crisp bell peppers. For me, it is much more exciting than going to the grocery store. I have been making this simple salad on repeat that I call the farmers market salad because everything was purchased at the farmers market including the olive oil.

Farmers Market Salad 

1 bunch mixed greens (I like spring mix with a bit of romaine for crunch)

1 carrot (sliced thinly into strips)

1 cucumber

1 red bell pepper

2 ears of corn

1/2 red onion

1 avocado

Shallot Dressing 

1/2 shallot

2 tsp. lemon juice

1/4 cup olive oil

3 tbsp. balsamic vinegar



Boil corn in a medium pot until cooked. Remove from heat and let cool. Slice all remaining ingredients (minus the avocado) and combine in a large bowl with lettuce. Hold corn at a diagonal over the bowl and slice off all of the kernels. Repeat with the next piece of corn. Prepare dressing by dicing up the shallot and combining with oil, vinegar, lemon juice, salt and pepper in a small bowl. Drizzle over salad and toss. Top with freshly sliced avocado and cracked pepper.

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