Summer Salad with Goat Cheese.

By johnwhorfin

A summer salad that is immensely customizable and thoroughly delicious. Chock full of fruits, veggies, and nuts, this salad is filling on its own, but it also makes a great filling for tacos, wraps, or sandwiches.

Ingredients

• DRESSING:
• 4 to 8 cups butter lettuce, chopped
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 2 ears grilled corn, kernels removed from the cob
• 1 1/2 cups cherry tomatoes, halved
• 1 red pepper, chopped
• 3/4 cup fresh blackberries or blueberries
• 1 peach, finely chopped
• 1 jalapeño, seeded and chopped
• 1 1/2 cups cooked chickpeas or one 14-ounce can rinsed + drained
• 1/2 cup mixed toasted pumpkin seeds, pecans, walnuts, and pistachios
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• 1/2 to 1 teaspoon chipotle chili powder
• 1 to 2 cloves garlic, minced or grated
• 1 lemon, juiced
• Salt and pepper, to taste
• TOPPING:
• 1 avocado, pitted and chopped
• 5 ounces goat cheese, crumbled

Details

Servings 4
Adapted from halfbakedharvest.com

Preparation

Step 1

In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tomatoes, red pepper, berries, peach, jalapeño, chickpeas, and mixed nuts.

In a small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt and pepper. Whisk or shake until combined.

Just before serving, pour the dressing over the salad and toss well. Add the avocado and goat cheese and gently toss once more. Serve.