Skip to main content

Summer Salad with Creamy Herb Dressing

This bright-flavored summer salad combines crisp romaine lettuce, sweet nectarines, refreshing sugar snap peas, zesty red onions, and a creamy garlic-herb dressing.


Summer Salad
24 oz. Ready-Set-Serve Chopped Romaine
3 nectarines, sliced
1 1/2 cups Markon First Crop Sugar Snap Peas, steamed
1/2 cup markon First Crop Red Onions, sliced
Creamy Herb Dressing
3 oz. silken tofu
2 Tbsp. rice wine vinegar
1 Tbsp. Ready-Set-Serve Lime Juice
1/2 cup Markon First Crop Basil
1/2 cup Markon First Crop Mint
1/4 cup Ready-Set-Serve Washed & Trimmed Green Onions
1 tsp. minced Ready-Set-Serve Peeled Garlic
1 tsp. Dijon mustard
1 tsp. soy sauce


Summer Salad
Divide romaine nto eight serving bowls. Top with equal amounts of nectarines, sugar snap peas, and red onions. Serve creamy herb dressing on the side.
Creamy Herb Dressing
In a blender, mix together tofu, vinegar, lime juice, basil, mint, green onions, garlic, mustard, and soy sauce. Blend until all is pureéd.
Serving size: 2 Tbsp.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.