Farmer’s Market Salad

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This bright and crunchy seasonal green salad features all of the best farmer’s market finds like fresh corn, blueberries, radishes and cucumbers. Serve it as-is for a light lunch or top it with your favorite grilled protein for a beautiful summer dinner. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 salad 1x
  • Category: Mains, Entreés
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian


  • 23 cups mixed greens
  • 1/4 cup fresh tender herbs, torn (like mint, dill and/or basil)
  • 1/4 cup blueberries
  • 1/4 cup thin-sliced cucumber
  • 1/4 cup corn
  • 1/4 cup julienned radish
  • 2 tablespoons bleu cheese
  • 1 tablespoon hemp hearts (optional)
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey (or hot honey if you have it for extra heat!)
  • 1 teaspoon sesame oil
  • salt & pepper to taste


  1. Layer all of the salad ingredients on a large plate or bowl (greens through hemp hearts).
  2. Blend olive oil through sesame oil until smooth and creamy (I use a stick blender and large wide-mouth mason jar). Season with salt and pepper to taste. Drizzle dressing over the salad per your personal preference. 



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • Like most salads, the ingredient amounts can easily be customized based on preference.
  • Store any leftover dressing in an airtight container in the refrigerator for up to one week.