Creamy Farm to Table Salad

I threw this together on a day our box arrived from the farm.  I used the zucchini, squash, broccoli, dill and basil that came in the box and added in the carrot and cucumber, as those hadn’t quite made it to harvest yet.  You could definitely add beets to this to pump up the color and nutrients even more.

I used the spiralizer attachment for my Kitchen-Aid stand mixer.  I’ve broken all the plastic ones I’ve tried.  You can always julienne the veggies if you don’t have a spiralizer.  Or slice them into thick rounds and quarter the rounds.  I just like sprializing these particular vegetables when eating them raw.

Print Recipe
Creamy Farm to Table Salad
Course Salads
Prep Time 15 Minutes
Servings
Ingredients
  • 1 Medium Organic Zucchini
  • 1 Medium Organic Yellow Summer Squash
  • 1 Medium Cucumber
  • 1 Medium Broccoli Head Florets only
  • 1 Large Carrot
  • 1 Large, Ripe Avocado This is the creaminess, so it needs to be soft.
  • 1 Sprig of fresh Dill
  • 1 1/2 Tbl Fresh Basil Leaves
  • 3 Tbl Pine Nuts
  • 3 Tbl olive oil
  • Juice of small lime
  • 3 Tbl Organic Apple Cider Vinegar
Course Salads
Prep Time 15 Minutes
Servings
Ingredients
  • 1 Medium Organic Zucchini
  • 1 Medium Organic Yellow Summer Squash
  • 1 Medium Cucumber
  • 1 Medium Broccoli Head Florets only
  • 1 Large Carrot
  • 1 Large, Ripe Avocado This is the creaminess, so it needs to be soft.
  • 1 Sprig of fresh Dill
  • 1 1/2 Tbl Fresh Basil Leaves
  • 3 Tbl Pine Nuts
  • 3 Tbl olive oil
  • Juice of small lime
  • 3 Tbl Organic Apple Cider Vinegar
Instructions
  1. Spiralize the zucchini, squash and cucumber. You can leave it as is or cut it. I ran a knife through it when I was done to make it easier to eat.
  2. Cut the florets off the broccoli stems in small pieces so they blend into the salad well. Add them to your spirals.
  3. Shred the carrot and add to the vegetables. Set aside.
  4. Using a small processor ($30 Kitchen-aid mini does the trick just fine) combine avocado, dill (no stem, just the leaves), basil, 1 tbl. of the pine nuts, olive oil, lime juice and apple cider vinegar. Combine until desired consistently adding water a little at a time to reach a creamy consistency. You don't want it too thick or it won't mix easily into the vegetables. You want it to easily coat the vegetables without globbing. Too thin and it just sinks to the bottom of the bowl. I purposely took the picture in the serving bowl so you can see how it sticks to the sides, but also distributes well.
  5. Spoon the avocado mixture onto your vegetables and stir to coat. Sprinkle remaining pine nuts on top.
Recipe Notes

Get creative. Switch up the pine nuts with pistachios. Pistachios are like the superfood of tree nuts. Throw in some unsweetened cranberries or currants. If you don't want the extra nuts, throw in some black and white sesame seeds as a topper.

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