Summer is here, and no longer do you need to find comfort in warm winter soups, hefty stews and fresh, warmed-up baguettes. Now the body needs fresh fruits and cold vegetables, and other cold food like cheese and sushi. Most of all, the best part of summer cuisine are fresh salads that not only satiate the appetite, but quench your thirst too.
The following salads are an explosion of color and taste, and are extremely nutritious for the body!
Avocado Corn Salad
This recipe for Avocado Corn Salad is from NatashasKitchen and is absolutely delicious. It’s the perfect salad to place in the middle of the table when hosting others. It makes a lovely side dish, or even a complete meal.
Write down all these ingredients on your magnetic whiteboard and put in under your shopping list:
- ½ Red Onion
- 500 Grams Cherry Tomatoes
- 3 Corn Cobs
- 1 Large Avocado
- 1 Bunch Cilantro
- 2 Cloves Garlic/Teaspoon Minced Garlic
- ½ Large Lemon/Lime Juice (2-3 Tablespoons of Lemon/Lime Juice)
- ¾ Teaspoon Table Salt or 1 Teaspoon Sea Salt
- 1/8 Teaspoon Black Pepper
- 2 Tablespoons Extra Virgin Olive Oil
Take your chef knife off your convenient magnetic knife bar and begin slicing all the corn off the cob. The corn can be grilled, boiled or barbequed. Once you have done that, cut the avocado into cubes, keeping their shape. Afterwards, cut 30 cherry tomatoes into halves and add it to the salad. Then slice the onions, and cut up cilantro, and add them on top of the salad.
Once you have done this, mix it up and add a dressing that includes crushed, cut up, or minced garlic, lemon juice, extra virgin olive oil, salt and pepper. Again, mix up everything, and serve!
This salad goes especially well with any sort of Mexican dish, as well as fish dishes, chicken and red meat. It’s not necessarily the best choice as a side dish to pasta.
Watermelon Feta Salad
Write down all these ingredients on your magnetic blackboard and put in under your shopping list:
- 3 Cups Watermelon (Without the Seeds)
- 1 Cup Chopped Medium-Sized Cucumbers
- 1 Cup Crumbled Feta
- ½ Cup Sliced Red Onion
- ½ Cup Chopped Mint
- ¼ Cup Extra Virgin Olive Oil
- 2 Tablespoons Red Wine Vinegar
- ½ Teaspoon Kosher Salt
- Sea Salt Flakes (For Garnish)
Once again, take your chef knife from your magnetic knife bar off your fridge and cut up all the ingredients. Throw the watermelon into a large glass dish, follow it up with the cucumbers, red onion, and add the crumbled feta last before adding the mint. On top of this, add the red wine vinegar, extra virgin olive oil and garnish with sea salt flakes if you wish.
This salad pairs well with steak, chicken, fish, lasagna, as well as hamburgers.
Niçoise Salad with a Twist
This recipe for Niçoise Salad from The Modern Proper is a filling meal on its own that’s perfect to serve for lunch or dinner, or you can pair it with a light/small main fish meal like salmon, prawns and calamari.
Write down all these ingredients on your weekly planner and put in under your shopping list:
- 2 Cups Mixed Greens
- ½ Cup Cherry Tomatoes
- 3 Small Cucumbers
- 1 Cup Pitted Green and Black Olives
- 1 Cup Baby Potatoes
- 3 Soft Boiled Eggs
- 170 Grams Green Beans
- 170 Grams Oil-Packed Tinned Fish (Salmon/Tuna/Smoked Trout)
- 2 Tablespoons Fresh Basil
- 5 Tablespoons Lemon Juice
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Honey
- 6 Tablespoons Extra Virgin Olive Oil
- ½ Teaspoon Salt
- 2 Tablespoons Fresh Chives
Take your chef knife from your magnetic knife holder and cut up all your mixed greens, cut your cherry tomatoes in halves, cut your cucumbers in cubes, throw in the olives, cut up all your baby potatoes in halves, cut up your soft-boiled eggs in halves, add the whole green beans (blanch them first for 2 minutes), add the tinned salmon/tuna/smoked trout and finally add the basil.
For the dressing, mix the Dijon mustard, honey, extra virgin olive oil, salt and chives and pour it over the salad and enjoy!
Simple Summer Pasta Salad
Write down all these ingredients on one of the side whiteboards that come with your menu planner and put in under your shopping list:
- 450 Grams Rotini Pasta
- 2 Cups Boiled Broccoli
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- ½ Red Onion
- 1 Cup Grated Parmesan Cheese
- ½ Cup Olive Oil
- 2 Teaspoons Honey
- 1 Teaspoon Dijon Mustard
- ¼ Cup Red Wine Vinegar
- 1 Tablespoon Fresh Lemon Juice
- ½ Teaspoon Dried Basil
- ½ Teaspoon Dried Parsley
- ½ Teaspoon Dried Oregano
- 1 Clove Minced Fresh Garlic or ¼ Teaspoon Garlic Powder
- 3/4 Teaspoon Table Salt
- Freshly Ground Black Pepper
Take your chef knife from your magnetic knife holder and cut up all your vegetables, making sure to get rid of any seeds. Blanch your broccoli for 2 minutes in boiling water and then take it off the heat. Cook the pasta until al dente. Drain it and then run it under cool water and wipe with a paper towel to remove excess water. Add the broccoli to the pasta and cool it in the fridge for 20 minutes. Once cooled, add all the vegetables and throw parmesan cheese on top. For the dressing, mix the rest of the ingredients in a bowl, pour over and mix.
This dish goes well with chicken and fish.
Summer salads are all you need to get you through the heat. They’re vibrant and give you all the energy you need. Get your friends together and make these salads, and end the day with a cool mojito, piña colada or just a cool watermelon and berry smoothie!