Summer Chopped Salad

This summer, during long and sultry days, I am craving light but tasty lunches. This Summer Chopped Salad really hits the spot. I incorporated a mix of different seasonal produce and a touch of decadence with marinated chickpeas and tahini dressing. The flavors of summer are so delicious, with the sweetness of just-picked corn, the savoriness of fresh herbs, and the brightness of seasonal greens. Radishes and cabbage add a crunch and the sunflower seeds add a bit of salt and fun. You can find more fun summer salads here and here!

Serving Size: Two Meal Salads


For the Summer Chopped Salad:

1 pound of lettuce mix

3 scallions, thinly sliced

2 carrots, peeled and shaved into ribbons

1 cup of sprout mix

4 radishes, thinly sliced

1/2 cup of roasted sunflower seeds

2 ears of corn

1/2 cup of shredded red cabbage

1/2 cup of chickpeas

1/4 cup of olive oil

1/4 cup of fresh herbs, finely chopped (I used basil, thyme, oregano, and chives.)

Salt and pepper, to taste

For the Tahini Dressing:

¼ cup of tahini

3 tablespoons of water

2 tablespoons of fresh lemon juice

2 tablespoons of olive oil

1 tablespoon of maple syrup

1 teaspoon of toasted sesame oil

1 garlic cloveminced

¼ teaspoon of sea salt


For the Summer Chopped Salad:

Preheat the oven to 350 degrees.

Over a medium bowl, cut the corn kernels off the cobs.

Place the corn kernels on a baking sheet and toss them with 2 tablespoons of olive oil, salt, and pepper.

Roast the corn until it is lightly browned and fragrant, about 10 minutes.

Set the roasted corn aside to cool.

Add chickpeas, chopped herbs, and olive oil to a small bowl.

Season the chickpeas with a touch of salt and set them aside.

In two bowls, arrange your lettuce mix.

Arrange the shredded cabbage, sprout mix, and carrot ribbons on top of your lettuce.

Add the roasted corn, marinated chickpeas, and sunflower seeds to the salad.

Garnish the salad with radish slices and sliced scallions.

Serve with a side of Tahini Dressing.

For the Tahini Dressing:

In a small bowl whisk together the olive oil, tahini, lemon juice, maple syrup, sesame oil, water and garlic.

Season with salt and set aside.

This dressing is even better after it has been refrigerated overnight.