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Ultimate Summer Salad

This salad can be prepped and assembled right before serving with the salad dressing. It is the perfect salad to kick off the summer and embrace all of the gorgeous, fresh produce of the season. 




½ cup extra virgin olive oil

4 T apple cider vinegar

Juice of one lemon (approx. ¼ cup lemon juice)

1 T dijon mustard

1 ½ T honey

Zest of one lemon

1 shallot, minced

⅛ cup Fresh dill, finely chopped

⅛ cup Fresh parsley, finely chopped

Black pepper


Salad Makings:

3 heads of butter lettuce

1 package of french green beans

½ cup snap peas, thinly sliced diagonally

2 heirloom tomatoes, sliced

1 avocado, sliced

2 ears of fresh corn

1 shallot, minced

Fresh dill (garnish)

4 fresh radishes, thinly sliced




Whisk together the ingredients in a Pyrex liquid measuring cup, add salt and pepper to taste, and set aside. Cover with plastic wrap and chill leftover dressing for up to 5 days. 


Bring a medium sized pot of water to a boil and blanch the green beans and peas for 3 minutes or until just before they’re soft. Shock in a cold ice bath to stop the cooking. Drain and set aside. 

Using the same water, cook the ears of corn for approximately 5 minutes. Slice the corn off the ear and set aside.

Plate the salad on a platter beginning with the bed of freshly washed butter lettuce, beans, peas, shallots, heirloom tomatoes, avocado, corn, dill, and radishes. Dress using your desired amount of dressing and serve.

I loved serving mine with grilled salmon and mini roasted potatoes.

© Cook It Up Catherine


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