Summertime Salads

Salads for Summer

Salads just seem to hit the spot after a long winter of heavy, starchy comfort foods. With fresh and local ingredients beginning to hit the shelves there’s no excuse not to throw together a light, tasty salad like these.

A great salad is the best thing to eat outside when the sun is shining and the birds are chirping. These simple summer salads are great for picnics, cook-outs or taking to the beach!


Watermelon, Feta and Red Onion

  • 2 cups watermelon, cubed
  • ¼ cup feta Cheese, crumbled
  • ¼ of a small red onion, sliced paper thin
  • 1 tbsp.  balsamic vinaigrette
  • 1 tbsp.  fresh mint, chopped

In a bowl combine the watermelon, feta, red onion and vinaigrette. Chill. Garnish with freshly chopped mint prior to serving.


Lobster Salad

  • 2 lbs. cooked lobster meat, thawed, drained, large diced
  • 2 ½ oz. celery, small diced
  • 2 oz. mayonnaise
  • 2 tbsp. lemon juice
  • 1 tsp. flat leaf parsley, chopped
  • ½ tsp. garlic salt
  • ¼ tsp. cayenne pepper

In a bowl, combine lobster meat, celery, mayonnaise, lemon juice, parsley and seasoning. Chill.


Kale, Brussel Sprout and Soba Noodle Salad

  •  1 bunch Tuscan Kale, stemmed and leaves julienned
  •  8 Brussel sprouts, thinly sliced
  • 2 ea. Green onions, thinly sliced
  • 6 oz. soba noodles
  • 4 tbsp. Toasted Sesame Oil
  • ½ tsp. chopped garlic
  • 1 tbsp. Rice vinegar
  • 2 tsp. Soy sauce
  • 1/8 tsp. red pepper flakes

Cook the soba noodle according to the package, drain. Place into a bowl, add the julienned kale, sliced Brussel sprouts and green onion.

In a separate bowl prepare the dressing: whisk together the sesame oil, garlic, rice vinegar, soy sauce and red pepper flakes. Pour the dressing over the noodle and kale mixture and combine.


Simple Green Bean Salad

  • 3 cups green beans, trimmed and cut into ¼ “ pieces
  • 1 cup shredded carrot
  • 2 tbsp. chopped chives
    Dressing:
  • 2 tbsp. Olive Oil
  • 1 tsp. fresh lime juice
  • 1 tbsp. Agave
  • ½ tsp. ginger puree
  • 2 tsp. Soy Sauce
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ½ tsp. curry powder

In a bowl combine the green beans, carrots and chives. In a separate bowl whisk together the olive oil, lime juice, agave, ginger puree, soy sauce and seasonings.

Pour the dressing over the green bean mixture and combine.

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