chopped salad with orange, mint + basil dressing

recipe by Heather Cox | photo by Morgan Ione Yeager


The beauty of a chopped salad is that you can add in just about anything you like. Play around with different combinations of fresh ingredients and find which ones you like best. Top with microgreens for a fresh (and healthy) burst of flavor right on top. 

Orange, Mint + Basil Dressing
Juice of 1 orange
Zest of 1/2 orange
Handful mint
Handful basil
1/4 cup olive oil
Pinch of sea salt

Arugula, roughly chopped
Radishes, finely sliced
Cherry tomatoes, diced
Fresh corn, shucked and cut off cob
Green beans, diced
Cucumber, diced
Spring onions, diced
Zucchini, diced
Blueberries or peaches, diced

1. Make dressing. Place everything in a food processor and blend until combined (or chop herbs by hand and add to a mason jar along with remaining ingredients, cover, and shake until combined). Taste for flavor and adjust as desired.
2. Place any combination of salad ingredients in your bowl, add dressing, and serve immediately. 

Serves 2.

cook’s note: For a heartier meal, add a piece of grilled salmon or a couple of hard boiled eggs.

*To learn more about our favorite microgreens from Good Water Farms, check out our new spring issue, on sale now

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