Name: Summer Chopped Salad with Creamy Herb Dressing
Prep time: 25 min
Total time: 25 min
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.; 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)

This tasty summer salad is tossed in a creamy herb dressing! So fresh and also easy to customize with your own favorite vegetable combinations. (Vegan, gluten-free, oil-free.)

Plate of summer chopped salad tossed in creamy herb dressing

This nutrient-packed vegan summer salad combines bright colors and fresh garden flavors.

It is an adaption of the 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.
Cucumber: I use English/hothouse because they are more flavorful. But seedless garden cucumbers work too.
Orange bell pepper
Grape tomatoes: Or substitute cherry, roma, garden tomatoes, etc.
Red onion: Substitute green onion for milder flavor.
Sweet corn: Cooked fresh, canned, fire-roasted, etc.

However this recipe is highly customizable. Modify it based on your own favorites or what is available in your area.

Seeds, beans, and sprouts are also lovely additions.

Creamy vegan garden herb dressing in a jar

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: About 1 lemon.
Garlic
White wine vinegar
Agave: Or other sweetener of choice.
Salt

Vegan summer chopped salad tossed with herb dressing on a plate with spoon

For more inspiration, also browse all gluten-free recipes.

Summer Chopped Salad with Creamy Herb Dressing

Garden-fresh summer salad tossed in a creamy herb dressing! Plus easy to customize with your own favorite veggies or whatever is in season.

4.84 from 6 votes

Print Pin Leave a Review

Prep Time: 25 minutes

Total Time: 25 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Salad, Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 4 medium bowls

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

Can also serve about 6 as a small side dish.

This salad is highly versatile, so try it with your own favorite veggie combinations. (We also love adding garbanzos and clover sprouts.)

Use grilled or fire-roasted corn for added flavor as well.

Nutrition Per Serving (Estimate)

Calories: 179kcalCarbohydrates: 26gProtein: 5gFat: 9gSaturated Fat: 1gPotassium: 715mgFiber: 7gSugar: 8gVitamin A: 2701IUVitamin C: 69mgCalcium: 37mgIron: 1mg

Did you make this recipe?Leave a star rating or comment below!

If you are enjoying this vegan summer salad recipe, also check out:

Follow The Garden Grazer on Instagram, Pinterest, or RSS for more updates and inspiration.