Summer Market Salad with Toasted Coriander & Lemon-Dijon Dressing

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This colorful salad is a simple way to pack plenty of nutrients into one meal. The fresh veggies and peach provide vitamins, antioxidants, fiber, and lots of hydration, while ingredients like olive oil, garlic, and coriander add healthy fats and extra plant-based goodness. It’s light, refreshing, and a great option for supporting digestion, heart health, and overall wellness.

Ingredients

Salad

• 2 heads butter lettuce, leaves separated and torn

• 3–4 assorted carrots (purple, yellow, orange), thinly sliced or shaved

• Handful of cherry tomatoes, halved

• 3–4 zucchini blossoms, gently torn

•  ⅓ fennel bulb, thinly shaved

• 1 sweet red pepper (or any sweet or mild spicy variety), thinly sliced

• 2 baby cucumbers, sliced

• 1 donut peach, thinly sliced

• 1 Tbsp coriander seeds

• 1 tsp butter (for toastin)

Dressing

• Juice of ½ lemon

• 1 tsp lemon zest

• 1 garlic clove, minced

• 1 tsp maple syrup

• 2 Tbsp Dijon mustard

• ¼ cup olive oil

• Salt and freshly ground black pepper, to taste

Instructions:

1. Place the butter lettuce, carrots, cherry tomatoes, zucchini blossoms, fennel,, red pepper, cucumbers, and peach in a large bowl.

2.  In a small skillet over medium heat, melt the butter. Add the coriander seeds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely so they do not burn. Immediately scatter the toasted seeds over the salad.

3. In a small bowl, whisk together the lemon juice, lemon zest, garlic, maple syrup, and Dijon mustard until smooth. While whisking constantly, slowly stream in the olive oil until the dressing is emulsified. Season with salt and pepper to taste.

4. Drizzle the dressing over the salad and toss gently to coat. Serve immediately.