Farmers Market Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes, thinly slice the cucumber and radishes, and shave the carrot with a peeler. If using fresh corn, cut kernels from the cob; if corn is raw and you prefer it slightly tender, blanch the kernels in boiling water for 30 seconds, then shock in ice water and drain.

Assemble salad

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, shaved carrot and corn. Gently fold in the diced avocado, crumble the goat cheese or feta over the top, and sprinkle with toasted sunflower seeds or pepitas. Keep the salad chilled while you finish the dressing.

In a medium bowl or jar, whisk together the buttermilk, Greek yogurt, olive oil, lemon juice, white wine vinegar and honey until smooth.

Add the chopped parsley, chives and dill, then stir in the minced garlic. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning or acidity by adding more lemon juice or salt if needed.

If preparing ahead, cover and refrigerate for up to 2 days. Before serving, whisk again. The dressing should be pourable; if it seems too thick, thin with 1–2 tablespoons of cold water or additional buttermilk.

Preheat a grill or grill pan over medium-high heat. Toss zucchini, yellow squash and red onion with 1 tablespoon olive oil and a pinch of salt and pepper.

For chicken or tofu: Season the protein with smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper. Brush lightly with olive oil.

Grill vegetables 2–3 minutes per side until charred and tender; grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear, or grill tofu 2–3 minutes per side until grill marks appear and warmed through. Remove from grill, let rest 3–5 minutes, then slice.

Toss grilled vegetables and sliced chicken or tofu with a small drizzle of dressing, or serve on top of the salad as a warm component.

Right before serving, give the dressing a final stir or shake. Drizzle dressing over the assembled salad (start with about 3–4 tablespoons, toss gently, and add more to taste).

Transfer salad to a serving platter or divide among 4 plates. Top with the grilled vegetables and protein if using. Finish with an extra sprinkle of herbs, a grind of black pepper and an additional pinch of toasted seeds if desired.