Summer Salads
Salads are a great way to celebrate beautiful ingredients and enjoy seasonal produce. A fresh, cool, crisp salad is one of my favorite meals, but I find myself making the same salad over and over. I’ve gathered some my favorite salad recipes, from my own kitchen and around the web, to get you through the summer with lots of flavor. Your new salad reference guide has arrived!
Superfood Salad
This salad is as delicious as it is beautiful and let’s not forget that it’s packed with antioxidants and nutrients.
Ingredients- Kale, Red Peppers, Carrots, Edamame Beans, Blueberries , Red Onion, Pumpkin Seeds, Dried Cranberries
Directions
- I like to massage my kale before I chop all of my other veggies. This helps break it down resulting in a softer texture and better flavor. You can do this by literally massaging the kale with some olive oil and a pinch of sea salt.
- Next I chop my veggies and assemble the salad
- I used my Thai peanut dressing (here), but you can use your favorite salad dressing or keep it simple with olive oil, lemon juice, salt and pepper.
Thai Salad
When I’m in Denver I make it a point to get to Modern Market, not only is the food AMAZING but it’s a safe place to eat if you have dietary restrictions.
I have recreated one of my favorites dishes (Thai Salad). The peanut dressing makes this salad next level delicious. You will be craving it the rest of the summer, I promise.
Ingredients
- Spring Mix or 50/50
- Roasted/Spiralized Sweet Potatoes
- Sliced Cucumber
- Diced Mango
- Unsweetened Coconut Flakes
- Optional (Grilled Chicken or Shrimp)
- Thai Peanut Dressing (recipe on blog)
Directions
- Spiralize or Dice Sweet Potatoes
- Roast in the oven with olive oil, salt/pepper for 20ish minutes on 350 degrees, let cool
- Grill protein if using
- Chop mango & cucumber
- Assemble Salad
- Top with Coconut Flakes & Salad Dressing
Pasta Salad
I like to made a BIG batch of this to have on hand for meals and sides. Like any salad this is completely customizable and you can use what you have on hand.
You can use your favorite pasta, I prefer Jovial brown rice pasta. For the dressing you can use an Italian vinaigrette or even pesto.
I like a mixture of fresh, marinated and roasted/grilled veggies. From there you can get creative, here are some ideas;
Fresh or sun-dried tomatoes
Bell Peppers or roasted red peppers
Grilled zucchini/squash/eggplant
Roasted broccoli, green beans or carrots
Pepperoni or Salami
Mozzarella or feta cheese
Marinated artichokes, olives, pepperoncini
Fresh herbs
Bacon Sweet Potato Salad
I have been making this sweet potato salad from PaleOMG for years because it’s a crowd pleaser. I mean, who doesn’t like bacon and sweet potatoes?
Ingredients
1/2 pound bacon
3 large sweet potatoes (about 2 pounds/910 grams), cut into 1/2-inch (12-mm) cubes
4 garlic cloves, chopped
2 tablespoons coconut oil
juice of 1 lime
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 green onions, chopped
handful of fresh dill, roughly chopped
dash of red pepper flakes
dash of ground cinnamon
salt and pepper, to taste
Directions
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and lay the bacon flat on the sheet. Bake for 15 to 20 minutes, until the bacon is slightly crispy. Let cool then roughly chop.
In a roasting pan or rimmed baking sheet lined with aluminum foil, toss the sweet potatoes and garlic in coconut oil and roast for about 30 minutes or until slightly browned.
While the sweet potatoes are roasting, whisk together the lime juice, olive oil, and balsamic vinegar. Toss in green onions, dill, red pepper flakes, cinnamon, and salt and pepper and mix well.
Once sweet potatoes are finished cooking, toss them together with the dressing and bacon.
Quinoa Fruit Salad
I love making salads for easy lunches or dinner sides. This salad is versatile, refreshing and you can use your favorite combination of fruit to make it unique.
Recipe
Ingredients
Quinoa
- 1 cup quinoa
- 2 cups water
- Pinch of salt
Honey Lime Dressing
- Juice of one large lime
- 1 tablespoon olive oil
- 3 tablespoons honey
- Pinch of salt
- 2 tablespoons of chopped fresh mint or basil (I like to use a combination of the two)
Fruit
- 1 cup sliced cucumber
- 1 cup blueberries
- 1 cup sliced strawberries
- 1 cup chopped mango
- Extra mint and or basil for garnish
Directions
Rinse the quinoa. Combine the rinsed quinoa, water and salt in a saucepan. Bring the mixture to a boil and cover. Lower the heat and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork. Let the quinoa cool completely before adding the remaining ingredients.
Make the dressing by whisking the honey, lime, olive oil, salt and herbs in a bowl until combined
In a large bowl combine the quinoa, dressing and fruit.
Salad Recipe Roundup
Here are some of my favorites from around the web to inspire your salad creativity!
