The Ultimate Summer Garden Salad

Right now we are deep into Summer and all of our gardens are filled with fresh vegetables. What better way to use up those vegetables than with a refreshing salad. This nutrient dense side dish could quickly steal the show after you add the homemade creamy dill dressing.

The base of this salad is the fresh zucchini. Zucchini might not look like much but it’s actually a nutrient rich vegetable. Zucchini contains several antioxidants that provide many health benefits. The highest levels of antioxidants are found in the skin. In this recipe I leave the skin on to help keep the crunch and you can get all of the health benefits too! Now that we have praised the mighty zucchini lets get started on the salad. Dice the zucchini into small pieces.

Next dice the rest of your vegetables into small pieces and add to a large bowl.

  • bell pepper
  • celery
  • rainbow carrots
  • cherry tomatoes
  • chives

After chopping all of the vegetables, I added roasted pumpkin seeds. Pumpkin seeds add great flavor and that salty crunch that we all love, but they also have some wonderful health benefits. Pumpkin seeds stabilize blood sugar, contain magnesium, anti inflammatory and are a good source of omega 3’s…just to name a few.

Mix the nuts and vegetables and set them aside while you make the creamy dill salad dressing.

To make the creamy dill salad dressing you will need:

  • sour cream
  • cumin
  • onion powder
  • dill
  • garlic powder
  • salt
  • water

Add all of your dressing ingredients to a blender and blend until combined.

Add approximately 1/2 the dressing to your salad and mix well. Keep the other half in the fridge to use as extra or to use on other salads.

Once the dressing and vegetables are all mixed together, cover and let sit in the fridge for a couple of hours. This allows the different flavors to marinate together. I normally stir mine a few times during that couple hours in the fridge.

This recipe is wonderful for feeding a crowd, cleaning out the fridge at the end of the week or even if you just want an excuse to use up all of your yummy garden treats.

The Ultimate Summer Garden Salad

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Course: Salad, Side Dish, Snack
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8



  • 2 med-lg Zucchini – diced – leave skin on
  • 4 mini Peppers or you could use 1 bell pepper – diced
  • 2 stalks Celery – diced Feel free to use some of the celery leaves as well. They add nice flavor.
  • 4 mini Rainbow Carrots – diced Really any carrots would work.
  • 8 Cherry tomatoes – diced
  • 3 tbsp Roasted Pumpkin Seeds I try to find some that are roasted either without oil or in avocado oil.
  • 2 tbsp Chopped fresh chives

Creamy Dill Salad Dressing

  • 1/2 cup Sour Cream
  • 1/8 tsp Cumin
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Dill
  • 1/2 tsp Garlic Powder
  • 1/4 cup Water
  • Salt to taste



  • Dice up your zucchini (leave the skin on), peppers, celery, carrots, tomatoes and chives.
  • Add your pumpkin seeds and mix everything together.
  • Set aside while you make the salad dressing.

Creamy Dill Salad Dressing

  • Add all ingredients to a blender and blend until combined – add salt to taste.
  • Add 1/2 of your dressing to the salad and mix well. I like to leave in the fridge for a couple hours so that the flavors have time to marinate together.
  • Save the remaining dressing for later or use on other salads during the week.

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