A fresh vegan chopped Summer Salad recipe tossed in a creamy herb dressing. So tasty and also easy to customize with your own favorite vegetable combinations! (Vegan, gluten-free, oil-free.)
This summer salad is so full of bright colors and fresh flavors.
It's a great seasonal dish when garden vegetables are at their peak harvest.
This salad an adaption of my Southwestern Chopped Salad with Cilantro-Lime Dressing that we simply adore.
Ingredients for Summer Salad
For the salad portion you will need:
- Romaine: Or other mixed greens of choice, but I prefer the crispness of romaine with this recipe.
- Cucumber: I use English/hothouse cucumbers because they are more flavorful. But seedless garden cucumbers work too.
- Orange bell pepper
- Grape tomatoes: Or substitute cherry tomato, roma tomato, garden tomatoes, etc.
- Red onion: Or you can substitute green onion for milder flavor.
- Sweet corn: Either a cooked fresh ear of corn, canned corn, fire-roasted corn, etc.
Creamy Garden Herb Dressing
The star of the show is the creamy herb dressing. It is oil-free, slightly tangy, and so fresh and flavorful.
For the dressing recipe, you will need:
- Avocado
- Fresh parsley
- Fresh basil
- Lemon juice: You will need about 1 lemon for this recipe.
- Garlic cloves
- White wine vinegar
- Agave: Or other sweetener of choice.
- Salt
Customize
This recipe is highly customizable. Modify it based on your own favorites or what is available in your area.
You can also include sugar snap peas, sunflower seeds, chickpeas or other beans, or fresh sprouts.
Storing
If making ahead of time, store the dressing and salad separately in airtight containers in the refrigerator.
When ready to serve, simply toss together to combine.
For more inspiration, also browse all gluten-free recipes.
Summer Chopped Salad with Creamy Herb Dressing
Ingredients
- 1 large head romaine (or other mixed greens of choice)
- 1 cucumber (I use English/hothouse)
- 1 orange bell pepper (or carrot)
- 6 oz. grape tomatoes
- 1/3 cup red onion (or green onion for milder flavor)
- 1 1/2 cups cooked sweet corn
- Optional additions: garbanzo beans, sugar snap peas, sprouts, purple cabbage, sunflower seeds, etc.
For the Creamy Garden Herb Dressing:
- 1 small avocado (or 1/2 large)
- 1/3 cup fresh parsley (thick stems removed)
- 1/3 cup fresh basil (stems removed)
- 3 Tbsp. fresh lemon juice (about 1 lemon, or more to taste)
- 1-2 cloves garlic (minced)
- 1 1/2 tsp. white wine vinegar
- 1 tsp. agave (or other sweetener)
- 1/8 tsp. salt (more to taste)
- 3 Tbsp. water to thin (more as needed to desired consistency)
Instructions
MAKE THE DRESSING:
- Puree all dressing ingredients in a small food processor or blender until smooth (scraping down sides with spatula as needed.)
- Add more water if needed, a little at a time, until it reaches your desired consistency. Taste and adjust seasonings as needed. (More salt, lemon juice, sweetener, etc.)
PREPARE THE SALAD:
- Roughly chop romaine and place in a large bowl.
- Dice cucumber and bell pepper. Halve/quarter tomatoes. Finely dice red onion. Add to bowl.
- Add corn to bowl. Then pour desired amount of dressing over top and toss well to combine. (Alternatively, you can store salad and dressing in separate containers in the fridge until ready to serve.)
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this vegan summer chopped salad recipe, also check out:
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Janice
Really nice salad for summertime. I added chickpeas. The dressing was fresh and yummy!
Kaitlin
Great to hear!