Summer Salad with Ranch Dressing

IMG_6988 (2)The oppressive heat and humidity this week means it is time to embrace no-cook dinners. With the abundance of produce right now salads are the way to go. I love a giant salad made slightly indulgent with homemade ranch (but still a pile of vegetables! with beans! so much fiber!). This one is almost all CSA vegetables, but I couldn’t help but add fresh corn for sweetness, beans for protein, and some red onion for bite.

My full CSA share this week was a pint of cherry tomatoes, tomatoes, leeks, carrots, lettuce, eggplant, shishito peppers, microgreens, zucchini, summer squash, and dill. I did get some extra cherry tomatoes so I could use them in this salad as well as a pasta with fresh tomato sauce (from Dinner, but very similar to this recipe, just without the pancetta) that was so good, paired with baked zucchini and summer squash with breadcrumbs from Dining In. I used the eggplant, plus leftover broccoli leaves from last week in a quick stir fry with this sauce. I’ve been eating the shishitos charred in a pan dipped in a simple aioli (mayo, lemon juice, and salt) for a perfect summer appetizer.

This barbecue chicken salad is also extremely summery meal. Least year around this time I made a summery couscous salad that is an excellent picnic meal or barbecue side. If you have some extra prep time put some effort into making some pickled carrots that will improve your sandwiches and salads for many weeks to come.

Summer Salad with Ranch Dressing

Serves 4

  • 1/4 cup full fat Greek Yogurt
  • 1/4 cup full fat mayo
  • 1 1/2 tablespoons lemon juice (1/2 a lemon)
  • 2 tablespoons minced dill
  • 2 tablespoons minced parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 head lettuce, chopped (about 8 cups)
  • 1 cucumber, chopped
  • 2 ears of corn, kernels removed
  • 1.5 cups beans (1 15.5 ounce can), such as chickpeas, cannellini beans, or black eyed peas
  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 1/4 cup chopped red onion (from 1/2 small onion)
  • 1/2 cup sprouts or microgreens

Combine the yogurt, mayo, lemon juice, dill, parsley, salt, and pepper in a bowl and whisk to combine. Let sit while you prepare the rest of the salad ingredients.

Prepare the salad by layering all the lettuce, cucumber, beans, cherry tomatoes, onions, and sprouts in a large bowl or plate. Serve with dressing.

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