healthy summer salad recipes

Summer Salad Days!!

Reader Felicia R. asked us to write an article on summer salads and we’re happy to comply! Here are 5 of our favorite healthy summer salad recipes.

Summer-Salads-KaleDatesparmesanAlmondsI found this Kale Salad with Dates, Parmesan and Almonds several years ago on Epicurious. It is delicious and I’m not particularly a kale fan. I figure if you surround kale with other delicious ingredients, it will go down fine.

Ingredients:

    • Juice of 1/2 lemon
    • 1/2 shallot, chopped
    • 1 teaspoon honey
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon red pepper flakes
    • 2 bunches kale, stems removed, leaves shredded or finely chopped
    • 2 tablespoons extra-virgin olive oil
    • 1/3 cup sliced almonds
    • 8 dates, pitted and chopped
    • 2 1/2 ounces Parmesan, shaved with a peeler

Preparation:

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

Summer-Salads---PearBelgianEndiveSaladThis Pear & Belgian Endive Salad comes from Cathy O., a subscriber who sent me the recipe years ago and I love it!

Ingredients:

2 teaspoons Dijon Mustard
2 teaspoons Whole Grain Mustard
2/3 cup of Olive Oil
1 T Champagne Wine Vinegar
1 teaspoon Honey
6 oz. Walnuts, SHELLED
3 Ripe Comice or Conference Pears
6 Heads Belgian Endive
Flat Leaf Parsley
Beenleigh Blue Cheese or Maytag blue

Directions:

1. Whisk the mustards together then gradually incorporate the olive oil until an emulsion is formed.  Add the vinegar and honey and blend until smooth.  Season to taste.

2. Preheat oven to 350 F. Place nuts on a baking sheet, drizzle with olive oil, add salt and pepper and bake for 20-30 minutes until crisp and golden.  Cool.

3. Wash pears and dry.  Trim any unsightly outside leaves from endive and slice across approximately 2 cm thick on an angle and place in a bowl with the walnuts.  Cut the pears into quarters, core them and cut each one in half lengthwise.  Add to bowl with a drizzle of the dressing.  Toss very gently and arrange on 6 salad plates. Drizzle with extra dressing and serve immediately.

Summer-Salads---SpinachPotatoCornSaladThis recipe for Spinach, Potato and Corn Salad comes from the June, 2016 issue of Women’s Day. I thought it sounded great and it is. I like the different textures.

Ingredients:

  • 1 lb. small new potatoes (about 20)
  • Kosher salt and pepper
  • 1 c. fresh corn kernels (from 1 large ear)
  • 6 slices bacon
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 6 c. baby spinach
  • 2 Scallions, Sliced

Directions:

  1. Place potatoes in a medium pot, cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until just tender, 12 to 15 minutes. Add corn to simmering water and cook for 1 minute. Drain and run under cold water to cool. Quarter the potatoes.
  2. While potatoes are simmering, cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool.
  3. In a large bowl, whisk together olive oil, vinegar, mustard, and 1⁄2 teaspoon each salt and pepper. Toss potatoes and corn in dressing, then fold in spinach, scallions, and bacon. Serves 4.

 

Summer-Salads---Crunchy-Veg-BowlCrunchy Veg Bowl with Warm Peanut Sauce recipe comes from the May 2016 issue of Bon AppetitI love anything with peanut sauce, and this sauce is warm to boot! It’s a great way to eat your veggies., and the sauce can be made up to three days ahead of time.

Ingredients:

Servings: 4

Sauce

  • 2 red or green Thai chiles, chopped
  • 1 garlic clove, grated
  • 1 cup creamy peanut butter
  • ¾ cup unsweetened coconut milk
  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • Kosher salt

Salad

  • 4 large eggs, room temperature
  • ¼ head of Napa cabbage, thinly sliced
  • 3 scallions, thinly sliced
  • 1 golden beet, scrubbed, cut into matchsticks
  • 1 celery stalk, thinly sliced on a diagonal
  • 1 Persian cucumber, halved lengthwise, thinly sliced crosswise
  • 1 large handful of bean sprouts
  • 1 cup coarsely chopped cilantro
  • ⅓ cup torn mint leaves
  • Kosher salt
  • ⅓ cup unsalted, toasted peanuts, crushed
  • 4 cups warm cooked brown rice

Preparation:

Sauce

  • Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.
  • Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.

Salad

  • Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
  • Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
  • Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.

Recipe by Andy Baraghani

Summer-Salads---AsianChickenCabbageSaladThis Asian Chicken and Cabbage Salad has been my go to luncheon salad since I saw the recipe in the May, 2013 issue of Bon Appetit. It is a complete meal in a salad and really delicious.

Ingredients

Servings: 4

  • 1 red jalapeño or Fresno chile with some seeds, chopped
  • 1/3 cup vegetable oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons light brown sugar
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon grated peeled ginger
  • Kosher salt
  • 1/2 small head of red cabbage, thinly sliced (about 5 cups)
  • 2 medium carrots, peeled, shredded
  • 6 scallions, whites and pale greens only, thinly sliced
  • 3 cups shredded rotisserie chicken
  • 1 cup baby spinach, thinly sliced
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped dry-roasted peanuts
  • 1/2 teaspoon toasted sesame seeds

Preparation

  • Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.

Recipe by Jenny Rosenstrach, Andy Ward

Check out this New York Times article on 101 Simple Salads for summer.

See more of our Summer Salad ideas and recipes;

Summer Salads

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