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Summer Salads

There’s just something about the summer season that invites a breath of fresh air, especially when it comes to all the tasty offerings harvested to create a superb summer salad that’s refreshing, light and packed with amazing flavor! This season gives us a wonderful menu of fresh fruits and vegetables, and when drizzled with a dressing full of zest, spices, herbs, oils and more, this bowl full of goodness is sure to be a crowd-pleaser among family and friends at your next gathering.

WATERMELON, CUCUMBER AND FETA SALAD

SALAD:

4-5 cups watermelon, cubed

2 large cucumber, peeled, sliced and quartered

1 1/4 cups feta, cubed

2 Tbsp. fresh mint, finely chopped

DRESSING:

1 Tbsp. olive oil

1 lime, juiced

1 tsp. honey

Whisk the dressing ingredients together in a small bowl. Stir the watermelon, cucumber, mint and dressing together in a large salad bowl. Add the feta and gently stir to combine.

Pinterest source: Downshiftology

 

THE BEST KALE SUMMER SALAD

SALAD:

1 bunch of kale, finely chopped (4-5 cups)

1 cup strawberries, sliced

1 cup blackberries

1 cup diced peach

1/2 cup blueberries

1/2 cup raspberries

1/2 cup mango, diced

3 Tbsp. dried cranberries

1/4 cup almonds

1/4 cup walnuts

DRESSING:

3 Tbsp. apple cider vinegar

2 Tbsp. Dijon mustard

2 Tbsp. honey

3 Tbsp. olive oil

Salt and pepper to taste

In a small bowl, whisk together apple cider vinegar, mustard, honey, salt and pepper until combined. Slowly stream in olive oil while whisking until emulsified. In a large bowl, combine the kale and dressing. Massage the dressing into the kale until coated and place in the fridge to marinate for a few minutes (this is a great time to chop the fruit). Before serving, add the diced fruit, dried cranberries and nuts to the kale and toss until evenly combined.

Pinterest source: The Balanced Berry

LEMON BALSAMIC SUMMER PASTA SALAD

SALAD:

16 oz. bowtie pasta

1 cucumber, chopped

1/2 cup chopped green bell pepper

2 medium sized tomatoes, chopped

1/2 cup fresh parsley, chopped

1/2 cup crumbled feta cheese

DRESSING:

1/4 cup balsamic vinegar

1/4 cup olive oil

1 tsp. salt

1 tsp. black pepper

1 Tbsp. Dijon mustard

1/4 cup lemon juice, fresh squeezed

Boil bowtie pasta according to package directions, cooking until al dente and then rinse in cold water and strain. In a large bowl, combine cucumber, bell pepper, tomatoes, parsley and feta. In a small bowl, whisk together all dressing ingredients and pour over top of veggies. Add pasta to veggies and dressing, stir to combine, then refrigerate until ready to serve.

Pinterest source: Kitschen Cat

 

 

PEACH, FETA AND PECAN SALAD

SALAD:

5 oz. bag mixed spring greens

2 peaches, sliced

2 oz. of feta cheese, diced

1/2 cup of pecans

2 Tbsp. red onion, minced

DRESSING:

4 Tbsp. olive oil

2 Tbsp. white wine vinegar

1 Tbsp. honey

Fresh cracked black pepper

Wash and dry the mixed spring greens and set aside. Slice peaches, dice feta and mince the red onion. Whisk together olive oil, white wine vinegar, honey and black pepper. Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.

Pinterest source: Green Valley Kitchen

 

BLUEBERRY ARUGULA SALAD

SALAD:

2 cups arugula

1/2 cup blueberries

⅓ cup walnuts

⅓ cup shredded goat cheese

DRESSING:

1 Tbsp. extra virgin olive oil

1 tsp. honey

1/2 Tbsp. lemon juice

1/2 tsp. oregano

Dash of salt and pepper

For the dressing, mix the lemon juice with the honey, stir well and then slowly add the olive oil until combined. Add the oregano, pepper and salt (not too much if the cheese is salty). Put arugula in a salad bowl. On top of it add the walnuts, cheese and blueberries. Drizzle the dressing and serve immediately.

Pinterest source: broccoliandmuffins.com

 

ZIPPY ORZO SUMMER SALAD

SALAD:

Olive oil

1 cup uncooked orzo

1-2 cups rotisserie chicken, shredded or cut into

small pieces

1-2 cups chopped cucumber

1-2 cups baby spinach

1-2 cups fresh sweet corn (3-4 ears), cut off the

cob

2 cloves garlic, minced

Crumbled goat cheese (optional)

DRESSING:

2 Tbsp. olive oil

2 Tbsp. lemon juice

1/4 cup fresh dill, minced

1/4 cup green onions, sliced

Salt and pepper

(Note: If you want more dressing, you can up the amounts of lemon juice and olive oil to 1/4 cup.)

Cook orzo according to package directions. Heat a little bit of olive oil in a large skillet over medium heat. Add the garlic and the corn; sauté until the corn is bright yellow and tender. Toss all ingredients together, including dill, green onions, olive oil, lemon juice, goat cheese, and salt and pepper to taste. Serve hot or cold.

Pinterest source: Punch of Yum

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