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A Summer Chopped Salad!

This is a really easy recipe! Make this right before you serve it so it will retain it's crunch and not get soggy. You will love all the great flavors and textures. Adapted from Chef Tal Ronnen's The Conscious Cook.

5.0 · 1 reviewsRecipe card by Sharon123Editorial by recipesvibrant · Updated October 15, 2026
CornVegetableVeganSummerWeeknightBrunch
A Summer Chopped Salad!

Total time

20 min

Servings

4

Calories

222.6

Category

Salad Dressings

This Summer Chopped Salad balances the crisp, snappy texture of blanched radishes and green beans with the creamy richness of ripe avocado. It is a vibrant, plant-forward dish perfect for busy weeknights or a breezy weekend brunch.

Ingredients

Makes 4 servings

  • 1/2 green beans
  • 5 radishes
  • 1/4 English cucumber
  • 2 avocado
  • 1 baby arugula
  • 1 shallot
  • 1 fresh basil
  • 1 fresh oregano
  • 1 fresh lemon juice
  • 1 extra virgin olive oil
  • 1 sea salt
  • 3 fresh ground black pepper

Method

  1. Blanch the green beans in boiling water for 30-60 seconds, then chill in an ice water bath. In the same boiling water, blanch the radishes 20 seconds, then chill in an ice water bath sweetened with a touch of agave nectar.

  2. Place all of the ingredients except for the vinaigrette and lemon juice in a large bowl. Drizzle with the vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving . Enjoy!

  3. Vinaigrette:

  4. Place the vinegar and agave nectar in a small bowl, then whisk constantly while slowly pouring in the oil in a thin stream.

  5. Season with salt and pepper to taste.

Cook's notes

  • Blanch the radishes in water with a touch of agave nectar to draw out their spicy bite while leaving them crisp and slightly sweet.
  • Always plunge both the beans and radishes into an ice bath immediately after blanching to lock in their vibrant green and pink colors.
  • Dice your English cucumber and radishes to uniform, small sizes to ensure you get a bit of everything in every forkful.
  • Dress the salad immediately before serving to keep the baby arugula from wilting under the weight of the avocado and vinaigrette.

Easy swaps

  • Instead of baby arugula, use chopped kaleMassage the kale with a little olive oil first to soften the leaves, offering a sturdier base that won't wilt.
  • Instead of shallot, use red onionUse finely minced red onion for a bolder, sharper flavor profile if you prefer a punchier bite.
  • Instead of fresh oregano, use fresh mintSwap in fresh mint to lean into the cooling, herbaceous qualities of this summer salad.
  • Instead of agave nectar, use maple syrupMaple syrup works as an excellent alternative to balance the acidity of the vinegar in the vinaigrette.

Frequently asked

Why blanch the radishes instead of serving them raw?

Blanching radishes mellows their inherent sharpness and softens their texture, allowing them to better absorb the vinaigrette and harmonize with the other ingredients.

Can I make this salad ahead of time?

You can prep and blanch the vegetables up to a day in advance, but for the best texture, toss the salad with the vinaigrette and avocado just before you are ready to eat.

What is the purpose of the ice bath?

The ice bath halts the cooking process instantly, ensuring the green beans retain their bright 'snap' and the radishes stay crisp rather than becoming mushy.

Is this salad gluten-free?

Yes, all ingredients used in this recipe, including the fresh herbs and homemade vinaigrette, are naturally gluten-free.

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