End-of-Summer Salad

End-of-Summer Salad

Savor your summer produce and whip up this vibrant, nourishing, and incredibly simple salad. 

This salad can be on your dinner table in under fifteen minutes and saves perfectly for meals all week. 

Add diced avocado for creaminess, sliced jalapeño for heat, or your favorite grain for a heartier salad! 



Mediterranean Vinaigrette 

2 tbsp red wine vinegar

2 tbsp fresh lemon juice 

1 tbsp Dijon mustard

1 tbsp raw honey 

1 garlic clove, roughly chopped 

1/4 tsp Himalayan sea salt 

1/4 tsp pepper 



End-of-Summer Salad

1 can hearts of palm, sliced 

1 large English cucumber, finely chopped

2 cups cherry or tomatoes, halved or quartered 

2 cups curly parsley, finely diced 

1.5 cup cooked chickpeas 

1 small red onion, diced 


Optional add-ins:

Diced avocado 

Jalapeno slices 

Orzo, farro, grain of choice


In a large mixing bowl add your salad ingredients and toss to combine. 

In a blender add red wine vinegar, lemon juice, dijon, raw honey, garlic, salt, and pepper. Blend for 30 seconds. 

While blending, slowly add the olive oil to form an emulsion. Taste and adjust salt or honey. 

Pour the desired amount of dressing over the salad and toss until all is combined. 

Refrigerate for 30 minutes before serving.