It isn’t quite summer yet, but the sun is shining and salads will help you fit back into your short-shorts. I am not a huge salad eater, so when I am making a salad it needs to be overly delicious to make up for its less than satisfying, over-abundance of lettuce. I chose my top three favourites and have shared the recipes with you below.
| Servings: 5-6 |
2 cucumbers, very finely sliced
1 jalapeno, seeded and finely diced
2 cloves garlic, finely minced
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
½ teaspoon salt, or to taste
black pepper to taste
3 tablespoons olive oil
4 tablespoons minced cilantro, to taste
- Dice the jalapeno and garlic and add to a medium-sized bowl.
- Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
- Finely slice the cucumbers. A mandolin is recommended, but a sharp knife will also work. Add the cucumbers to the dressing and stir together.
- Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
| Servings: 4 |
6 cups baby spinach
2 cups strawberries, sliced
1-2 avocado, peeled, pitted, and diced
4 ounces crumbled feta cheese
1/4 cup chopped pecans
half a small onion, thinly sliced
poppy seed dressing (I just bought a bottle, but you could make it yourself)
Toss all the ingredients together, add dressing just before you serve the salad.
| Servings: 4 |
5 to 6 cups arugula, cleaned and dried
1 pear, thinly sliced
1/2 cup walnut halves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Asiago cheese – peeled (you could also crumble blue cheese instead)
Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of cheese.
What is your favourite summer salad?