Tag: summer salads
Poblano Corn Salsa
This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!
- 6 ears of corn, grilled, off the cob
- 2 poblano peppers, grilled, skin off and chopped
- 3 green onions, chopped
- 1 red jalapeno pepper, seeded and chopped
- ½ cup cilantro, chopped
- Juice of one lemon
- Salt to taste
Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.
Mango Avocado Kale Salad with Mango Tamarind Dressing
This recipe reminds me of summer and mangos are still available .. in case you can’t find them, substitute any seasonal fruit like an apple or pear… it will be delicious!
- 1 to 2 mangoes, cut into ½ inch squares
- 1 avocado, cut into ½ inch squares
- 2 cups fresh kale, cleaned and chopped (I used a mix of chopped cruciferous vegetables)
- 1/3 cup slivered onions
Transfer all the ingredients to a serving bowl.
Dressing
- 1/3 cup mango juice
- 2 teaspoons tamarind concentrate
- Juice of one lime
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 2 tablespoon honey
- 1 teaspoon salt
- ½ cup extra virgin olive oil
Add the mango juice, tamarind, lime juice, cumin, cayenne, honey, salt and oil to a air tight container with the lid on. Shake really well and taste for seasonings. Pour over the veggies, toss well and serve.
Kale Corn Avocado Salad with Cilantro Mint Dressing
I love the kohlrabi salad blend from Trader Joes! It has perfect crunch and is super healthy. I am grilling steaks outside and making some oven fries- this salad will be a perfect accompaniment.
- 2 cups kohlrabi salad blend from Trader Joes (or substitute, 1 cup kale, ½ cup shredded cabbage, ½ cup shredded kohlrabi)
- 1 small avocado, cut into ½ inch dice
- 1 cup fresh or frozen grilled corn
- 1/3 cup dried cranberries
Mix all the ingredients and transfer to a salad bowl.
Dressing
- ¼ cup mayonnaise
- ¼ cup plain yogurt
- ¼ cup fresh cilantro
- ¼ cup fresh mint
- 1 garlic clove
- Juice of one lime
- 1 teaspoon salt
Transfer all the ingredients to a blender. Blend till a smooth dressing is formed. Check for seasonings and add to the salad. Mix everything well, check for seasonings and serve.
Watermelon Tomato and Basil Salad
OMG, you have to make this now- before all the tomatoes go away. It’s very simple as the ingredients speak for themselves… yum!!!
- 2 cups watermelon, chopped
- 3 to 4 heirloom tomatoes, chopped
- ½ cup basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients in a serving bowl, let the salad sit for about an hour before serving.
Grilled Asparagus and Corn Salad with Whole Lemon Vinaigrette
Yummy summer salad!
- 1 bunch asparagus, ends trimmed and cut in half
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Place the asparagus into a bowl. Add the olive oil, salt and pepper. Toss and grill till golden brown. Transfer to a serving bowl.
- 2 to 3 fresh corn on the cob, the kernels taken off
Add the fresh corn to the bowl with the asparagus.
Lemon Vinaigrette
- 1 large or 2 small lemons, washed, cut in quarters and seeds taken out
- ½ cup extra virgin olive oil
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon pepper
- Parmigiano Reggiano cheese
Place the lemons, oil, water, salt and pepper into a blender. I used my vitamix but any blender can be used. If using a regular blender, the mixture may need to be strained. Blend the ingredients till a smooth dressing is formed. Taste for seasonings. Add about ½ a cup to the asparagus and corn. Toss well and garnish with grated Parmigiano Reggiano cheese.
Bean and Pineapple Salad with Chipotle Dressing
This is another delicious salad to make for a barbecue.. use any summer fruit you like…This recipe has delicious Mexican flavors- my favorite..
- 1 can kidney beans, rinsed
- 1 can black beans, rinsed
- 3 green onions, chopped
- ½ cup cilantro, chopped
- 1 cup pineapple, chopped
Transfer all the ingredients to a serving bowl. Set aside.
Dressing
- 1 teaspoon chipotle sauce
- Juice of 2 lemons
- ¼ cup extra virgin olive oil
- 1-2 teaspoons honey
- 2 teaspoons salt
Transfer the chipotle sauce, lemon juice, olive oil, honey and salt in a small container with an airtight lid. Mix well and pour over the bean mixture. Mix well and let the salad sit for at least an hour before serving.
Watermelon and Cucumber Salad
- 2 cups chopped watermelon
- 1 large European cucumber, chopped
- 2 teaspoons salt
- ½ cup fresh cilantro, chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons honey
Mix the salt, cilantro, lemon juice, olive oil and honey in a small bowl. Transfer the watermelon and cucumber into a medium bowl and pour the dressing over and mix well. Refrigerate for at least an hour before serving.