Super Summer Salads

Sublime Summer Salads

Summer offers a number of opportunities for colorful, healthy dinner salads, easy on the eyes and the waistline. Salads are an exercise in balance—sweet and savory, proteins and carbs, soft and crunchy textures. Here are three of our favorites—so easy you can force your kids to make dinner. Use local organic greens and produce if you can get them; if not, give your main ingredients a good rinse with all-natural veggie wash, to remove pesticides and dirt.

Watermelon-Feta Salad

  • 3 cups, seedless watermelon, cut into 1” cubes or chunks
  • 8 oz. feta cheese, crumbled or chunked
  • 1 lemon, for squeezing
  • 3 tbsp, olive oil
  • 1 tbsp, fresh mint
  • 1 tbsp, fresh dill

Gently toss watermelon and feta with olive oil, mint, and dill; squeeze lemon juice all over and toss. Add a few shakes of black pepper. This is an excellent starter course or a side dish for brunch.

Variation: Add 1 cup chopped arugula or watercress, and 1 cup of thinly sliced radishes or diced red onion.

Fruity Goat Cheese Salad with Fennel

  • 1 package, prewashed spinach or arugula
  • 1 cup, chopped endive
  • 2 cups, chopped nectarines
  • 1 cup, sliced white seedless grapes
  • 8 oz. goat cheese, crumbled
  • ½ cup shaved fennel
  • 2 lemons, for squeezing
  • 4 tbsp, olive oil
  • 1 tbsp, sugar or agave
  • 1 tbsp, fresh dill

Gently combine first six ingredients. Make a light dressing with the lemon, olive oil, sugar, and dill. Adjust dressing ingredient amounts to suit your taste. Pour over salad. Give a few shakes of salt and pepper to suit your taste.

Variation: Add 2 cups of cooked diced chicken and ¾ cup of sliced toasted almonds to turn this into a main course.

Peasant Arugula Salad

  •  1 package, prewashed arugula
  • ¾ cup, shaved parmesan cheese
  • ½ cup, pine nuts, toasted
  • 2 lemons, for squeezing

Combine all ingredients and squeeze lemon over the salad. Add salt and pepper to suit your taste.

 



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