Cookwith

Name: Summer California Vegetable Salad with Fresh Herb Dressing
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup fresh green beans, trimmed; 1 cup cherry tomatoes, halved; 1 cup sugar snap peas, trimmed and cut in half on the bias; 1/2 English cucumber, thinly sliced; 1/4 small red onion, thinly sliced; 2 cups mixed baby greens (arugula, spinach, or spring mix); 1/4 cup fresh basil leaves, torn; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; 1 tbsp fresh dill, chopped; 1/4 cup extra virgin olive oil; 2 tbsp fresh lemon juice (about 1 lemon); 1 tsp Dijon mustard; 1/2 tsp honey; Salt and freshly cracked black pepper, to taste

Summer California Vegetable Salad with Fresh Herb Dressing

CitrusyCarrot5102

This Summer California Vegetable Salad captures the spirit of West Coast produce at its peak. Crisp green beans and sugar snap peas are blanched to tender-crisp perfection, while juicy tomatoes and cool cucumber bring color and freshness. The real star is the bright herb dressing, loaded with basil, dill, parsley, and chives—a true celebration of summer herbs. This salad is stunning on a platter, perfect for a hot day, and can stand solo as a light meal or shine as a colorful side at any gathering.

Ingredients

Instructions

Bring a medium pot of salted water to a boil. Prepare an ice bath in a large bowl.
Blanch the green beans and sugar snap peas in the boiling water for 1-2 minutes until bright green and just tender. Immediately transfer to the ice bath to cool. Drain well and pat dry.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, chopped parsley, chives, dill, and a pinch of salt and pepper. Set aside.
In a large bowl, combine the blanched green beans, sugar snap peas, cherry tomatoes, cucumber, red onion, and baby greens.
Drizzle the herb dressing over the salad and toss gently to coat.
Tear the basil leaves over the top and give one final gentle toss.
Plate the salad on a large platter or shallow bowl. Crack additional black pepper over the top and serve immediately.