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Wild Rice Summer Salad
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Celebrate peak local produce season with this hearty dinner salad!
  • CourseSalad
  • CuisineVegan, Vegetarian
Servings
6
Servings
6
Ingredients
Salad
  • 2 cups cooked and cooled wild rice
  • 2 cups mixed salad greens
  • 1 cup fresh blueberries
  • 1 cup cherry tomatoes, halved
  • 2 ears fresh sweet corn, cooked and kernels removed from cob
  • 1 pluot, thinly sliced
  • 1 avocado, thinly sliced
  • 1 small zucchini, peeled into ribbons with a peeler or mandolin
  • 1 small yellow squash, peeled into ribbons with a peeler or mandolin
  • 1/4 cup basil, roughly chopped
Vinaigrette
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. pure maple syrup
  • A pinch of salt, to taste
  • A pinch of black pepper, to taste
Servings:
Units:
Instructions
  1. Whisk vinaigrette ingredients together to make the dressing.
  2. Add all salad ingredients to a large serving bowl and toss to combine. Add dressing and toss again until evenly coated. Top with basil and enjoy!
Recipe Notes

Recipe adapted from crowdedkitchen.com.

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