• Seasonal Market Salad


This is a Market Salad in the truest sense. Only the dressing ingredients are not from the market. The idea is to use whatever is available, and not rely on lettuce as the foundation for the salad. This time of year (summer) offers hearty vegetables and proteins (legumes, meat, and there are local tofu, tempeh, nuts and seeds available, etc.). Be creative!

Seasonal Market Salad

By Jenny Breen


For the Dressing:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar
  • 2 Tbsp mustard (dijon, stoneground etc)
  • 1 Tbsp maple syrup
  • 1 tsp salt
  • 1/2 bunch cilantro, finely minced
Then choose a protein, Jenny used:
  • 2 cups painted pony beans from the bean market-cooked until tender
  • 1 pound cooked bacon, minced small and set aside as an optional topping
Next, choose your salad ingredients, Jenny used:
  • 1 bunch curly kale, torn small and massaged
  • 1 bunch lacinato kale, torn small and massaged
  • 1 bunch Indian mustard greens, cut small
  • 1/2 purple cabbage, sliced thinly
  • 1 bunch green onions, chopped small
  • 1 pound red potatoes, diced and cooked until soft (not mushy)
  • 1 cup pickled radishes (from Kiss My Cabbage) sliced thinly-any pickled or fermented food like sauerkraut or kimchi would work well!
  • Additional salt to help tenderize the hearty cabbage family veggies


Combine veggies, legumes, dressing and adjust to taste.

Top with bacon or other additional protein if desired.

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