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Category Archives: Salad

Arugula and Fresh Corn Salad with Lemon and Cilantro Dressing

One of my favorite salads to make in the summer months…

  • 3 cups baby arugula
  • 3 corn cobs, with the kernels scraped off the cobs

Place the arugula and corn kernels to a serving bowl.

Dressing

  • 2 medium lemons, washed, trimmed, cut in half and seeds taken out
  • ½ cup fresh cilantro
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon honey
  • ¼ cup water

Place all the ingredients to a powerful blender. Blend till a smooth dressing is formed. Take out and dress the arugula and corn. Toss and serve.

Fresh Corn Salad with Fresh Lemon Dressing

Before corn goes away… make this yummy salad.. so easy and so delicious!

  • 4 ears of corn, taken off the cob
  • 4 cups mixed greens

Transfer the corn and green onto a salad bowl. Keep aside.

Dressing

  • 2 lemons, ends cut off, cut in half with the pits out
  • ½ cup extra virgin olive oil
  • 2 teaspoons honey
  • ¼ cup water
  • 1 teaspoon salt

Add all the ingredients into a blender (I used a vitamix) and blend till everything turns into a smooth sauce. Add more water or oil if needed. Check for seasonings.

Add half of the dressing to the corn and the greens, toss and add more if necessary. Serve immediately.

Fresh Nectarine and Corn Salad

Another yummy corn salad- this one is paired with one of my favorite fruits- nectarines… green onion, mint and basil take this side dish over the top!

  • 4 to 5 corn on the cob, grilled till golden brown and take kernels off the cob
  • 2 large or 3 medium nectarines, cut into 1-inch dice
  • 4 to 5 green onions, trimmed, cut in half and grilled briefly (just to char the outside of the onions)
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh basil, chopped
  • ½ cup feta, crumbled
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 to 2 teaspoons salt

Transfer the corn kernels, nectarines, green onions, mint, basil and feta to a salad bowl. Add the lemon juice, oil and salt. Toss and serve.

Mango Tomato Salsa

I made this with yesterdays fajitas and since it was made in the summer- I used mangos and nectarines. Mangos are still available although they are not as yummy as they are in the summer. You can substitute pineapple for mango and apple for the nectarine… so good!

  • 1 large mango, chopped
  • 1 large nectarine, chopped
  • 1 large tomato, chopped or 1 cup cherry tomatoes, chopped
  • 3 scallions, chopped
  • 1 jalapeno, deseeded and chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 to 2 teaspoons salt

Mix all the ingredients and let the salsa sit for an hour before serving.

 

Greens with Avocado and Cumin Dressing

I have making this salad almost twice a week. We love avocados- well, my husband and I do. I usually make guacamole a lot and we enjoy it with fish, chicken or any other Mexican cuisine. Since we love avocados so much, I now incorporate them into a simple salad. Some mixed greens, halved cherry tomatoes and a delicious dressing.

The dressing in this salad is the star- I used fresh lemons, honey and extra virgin olive oil. The main ingredients that make this dressing amazing is roasted cumin seeds and smoked paprika. I think I need to make a big jar of it as I find myself licking the plate after the salad is done.

Definitely try this salad- it is delicious…

  • 4 cups mixed greens
  • 1 cup cherry tomatoes, cut in half
  • 2 ripe avocadoes, cut into 1 inch pieces

Place the greens, tomatoes and avocado pieces into a medium salad bowl.

Dressing

  • 1 teaspoon roasted cumin seeds, crushed
  • 2 tablespoons extra virgin olive oil
  • Juice of two lemons
  • 2 to 3 teaspoons honey
  • 1 teaspoon smoked paprika
  • Salt

Add the cumin seeds, lemon juice, honey, paprika and salt into a small bowl. Slowly drizzle the olive oil until the dressing emulsifies. Check for seasonings and drizzle over the salad. Toss and serve.

Fennel Apple and Endive Salad

I am always looking for salad ideas in the summer to serve with grilled meats. This is a great one…

  • 1 fennel bulb, core taken out, cleaned and sliced thin
  • 1 medium Pink Lady apple, core taken out, sliced thin
  • 1 green endive, cut in half and sliced thin
  • 1 red endive, cut in half and sliced thin

Transfer all the ingredients to a salad bowl.

Orange Dressing

  • Juice of 4 clementines
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt
  • Pepper

Add all the ingredients to an airtight container and mix really well until all the dressing is emulsified. Pour on to the vegetables and toss well. Add salt and pepper if necessary.

Fresh Corn & Arugula Salad with Queso Fresco
  • 4 ears of corn, taken off the cob
  • 3 cups of baby arugula
  • ½ cup roasted sliced almonds
  • ½ cup crumbled queso fresco

Dressing

  • 2 medium lemons, washed, cut in quarters and deseeded
  • ¼ cup water
  • ¼ cup extra virgin olive oil
  • ½ cup cilantro, chopped
  • Salt
  • Pepper

Transfer the ingredients to a blender. Blend till the dressing is creamy and smooth. Dress the salad and serve immediately.

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