vegan summer salad with tomatoes, corn, red onion, and avocado

Summer Market Salad with Honey Mustard Dressing

This light and refreshing green salad is packed with seasonal vegetables! Drizzled in a sweet and tangy honey mustard dressing, this salad is delicious and perfect for a light Summer meal.
Course Lunch, Salad
Cuisine American, Healthy, Vegetarian
Keyword healthy summer salad, honey mustard dressing, summer green salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 large salads (or 4 side salads)
Calories 277kcal
Author Amanda


  • 4 cups greens spinach, spring mix, arugula, or kale works
  • 1 cup grape tomatoes sliced in halves
  • 1/2 small red onion sliced
  • 1 15-ounce can great northern beans can substitute with chickpeas; drained and rinsed
  • 1/2 medium avocado peeled, pitted, and sliced
  • 1/4 cup fresh parsley chopped

Grilled Corn:

  • 1/2 Tablespoon olive oil can substitute with avocado or grapeseed oil
  • 2 ears of corn shucked

Honey Mustard Dressing

  • 1/4 cup honey can substitute with maple syrup if vegan
  • 1/4 cup dijon mustard
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons olive oil can substitute with avocado or grapeseed oil
  • salt and pepper to taste


  • In a medium pan, heat 1/2 Tablespoon of olive oil on low-medium heat. Add corn and let cook until light golden brown (about 8-10 minutes). Stir every couple of minutes.
  • Add all ingredients to dressing to a small mixing bowl. Whisk until well combined. Add more honey for sweetness, mustard for tanginess.
  • Combine greens, tomatoes, onions, corn, beans, and avocado on plates or bowls. Top with fresh parsley and dressing. Leftovers keep for 3 days with dressing separate.


If red onions are too bitter, soak in cold water for 5-10 minutes


Serving: 1salad (with 1/4 of the dressing) | Calories: 277kcal | Carbohydrates: 41.7g | Protein: 5.7g | Fat: 12.1g | Saturated Fat: 1.6g | Sodium: 229mg | Potassium: 653mg | Fiber: 8.7g | Sugar: 21.3g | Calcium: 120mg | Iron: 3.1mg