Farmer's Market Chopped Salad with Creamy Avocado Dill Dressing

• Produce

  • 1/4 Avocado, ripe
  • 1/2 tsp Dill, Fresh
  • 1/2 English cucumber, large
  • 1 clove Garlic
  • 1 Green beans, fresh
  • 1 tbsp Green onion
  • 1/2 Summer squash, small yellow
  • 1 Zucchini, small

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1/2 Red pepper, large

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 2 tbsp Vinegar [i used red wine vinegar

• Other

  • 1 cup Chickpeas (drained and rinsed if using canned
  • recipe yields approx 6 cups of deliciousness and serves 4-6

Found on peasandcrayons.com

Description

Directions

• Quickly blanch green beans in boiling water for just a few minutes, until bright green. Drain, and ollow up with a quick ice bath. Drain again. Use [these tips] for tips on blanching if its your first time using the technique. Its beyond easy!
• Chop your veggies, puree your dressing, and combine!
• Isnt that why we love salads? Theyre beyond easy. Of course, youll yield best results with the dressing by pureeing it in a food processor or blender and if you prefer extra-crunchy raw green beans to blanched, go for it! I find that blanching and then chilling them in an ice bath gives them the absolute perfect blend of crispness and tenderness. I do the same for my asparagus and many of my broccoli dishes too, Im a blanch-a-holic!