Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Summer Green Salad
Equipment
- Cutting Board
- Sharp knife
- measuring cups
- measuring spoons
- Small jar with a tight fitting lid
- Large serving bowl
- Tongs
Ingredients
Farmers Market Ingredients
- 4–6 cups fresh lettuce mix, any variety
- 1 oz microgreens, any variety
- 1 tsp garlic, minced
- ½ red onion, diced
- 3 radishes, thinly sliced
- ½ pint cherry tomatoes, halved
- 1 cucumber, halved and sliced
Grocery Store Ingredients
- 1 avocado, peeled and sliced
- ⅓ cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp Dijon-style mustard
- Salt and ground black pepper to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Place the olive oil, vinegar, mustard, minced garlic, salt, and pepper in a small jar with a tight-fitting lid.
- Place the lettuce in a large serving bowl. Layer on the microgreens, red onion, tomatoes, radishes, cucumber, and avocado.
- When ready to serve, shake the dressing vigorously to combine. Taste and adjust the seasoning.
- Pour the dressing over the salad and toss gently. Do not oversaturate.
- Serve immediately. If not serving right away, refrigerate the salad and the dressing separately and combine just before serving. Refrigerate any leftover dressing.
Notes
Substitutions
- Lettuce: Any type of lettuce works.
- Microgreens: May be omitted.
- Vegetables: Change to include whatever you have on hand.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
