Inspiring Summer Salad Recipes

Summer is the perfect time for salads, and because of the abundance of fresh fruits and vegetables, it’s an excellent opportunity to introduce new combinations of ingredients.For a “hearty salad” add grilled chicken breast, leftover slices of steak, or pork tenderloin. Don’t have leftovers? Quickly make a cheese omelet and set aside until it is cool enough to handle. Roll up the omelet, cut into thin slices, and arrange it on top of the salad.

Let your creative juices flow toward your next great salad. Hopefully, you’ll be inspired by one of these recipes.

Pairing grilled kale and plums seems odd, but the combination is very tasty indeed, especially with the addition of Marcona almonds.

Combining Napa cabbage and papaya with a Thai-style dressing is definitely not ordinary coleslaw for a picnic. But it’s an excellent safe choice to serve on a hot day at the beach. Pack hard-cooked eggs, grilled chicken breast or legs in the cooler, and add a bag of salted pretzels to complete the menu.

Crunchy cucumbers and tender sweet mango with a clean-tasting simple dressing is a wonderful side salad to serve with fish or shrimp.

Peppery arugula, sweet white peaches, and salty pistachios make a fabulous starter salad for dinner. I like peaches with their skin, but if you prefer, peel them. Add chevre to make it an entrée for lunch on the patio. Add crust baguette and a glass of chilled rosé! Bon salad appétit!

Grilled Kale And Plum Salad With Marcona Almonds(Serves 4)1/4 cup salted Marcona almonds

3/4 teaspoon smoked paprika

1 large bunch kale or 2 small bunches Tuscan kale, washed, tough stems removed

4 plums, washed, quartered and pitted

3 tablespoons roasted walnut oil

Sea salt (coarse) to taste

Freshly ground black pepper, to taste

6 ounces plain yogurt (goat or sheep milk preferred)

1 to 2 tablespoons freshly grated Parmesan or Pecorino cheese

1 to 2 tablespoons fresh lemon juice

Optional: 1 clove garlic, mincedTo prepare:Preheat the grill to medium high.

On a large sheet of heavy-duty aluminum foil, toss almonds and paprika together until coated.

Fold and seal the foil into a packet and set aside.

In a large bowl, massage 2 tablespoons of oil into the kale to completely coat it and season with salt and pepper.To grill:Place the almond packet on the grill and cook until the nuts are toasted, about two minutes. Set aside.

Meanwhile, working in batches if necessary, place kale on grill and cook until the leaves just start to char along the edges, about 30 seconds to one minute per side.

Transfer to cutting board, let cool slightly and roughly chop.

Grill plums, turning once, until grill marks appear, about five minutes in total.

Meanwhile, if adding garlic, mix it with the yogurt along with grated cheese and a dash of salt and pepper to taste.

Spread a thin layer of yogurt on a serving platter.

Attractively arrange kale and plums on the yogurt.

Whisk lemon juice with remaining oil and drizzle over the salad.

Scatter the almonds over the whole affair and serve at once. Papaya And Napa 
Cabbage Slaw(Serves 4-6)For the dressing:1/2 cup fresh lime juice

3 tablespoons fish sauce

1 teaspoon minced lemon grass

1 teaspoon chili paste

2 cloves garlic, minced

1 or 2 Thai chilies or red Serrano peppers, to taste, seeded and minced

Few pinches salt

Pinch sugar

About 1/2 cup extra virgin olive oil or more if needed

For the slaw:

1 firm ripe papaya, peeled, seeded, and julienned

1 red onion, diced

1 small head Napa cabbage cut into chiffonade or finely shredded

1 cup salted peanuts, choppedTo prepare:For the dressing:

Whisk lime juice, fish sauce together with lemon grass, chili paste, garlic, chilies, salt, and sugar until blended.

Add oil until the dressing has body, but not an emulsion.

Taste and adjust the seasonings.

For the slaw:

In a mixing bowl, toss the papaya, onion, and cabbage together, drizzle just enough dressing over to lightly coat the vegetables.

Taste and adjust the seasonings.

Transfer to a salad bowl, scatter peanuts over the top and pass extra dressing at the table.Refreshing Mango And Cucumber Salad(Serves 4)6 Kirby cucumbers, partially peeled and thinly sliced

1 large firm ripe mango, peeled, cut, diced

1 bunch scallions, thinly sliced

Juice of 1 lemon

Pinch saltFor the dressing:1 tablespoon soy sauce

1/4 cup rice wine vinegar

1 to 2 teaspoons toasted sesame oil

Pinch sugar or 1/2 teaspoon maple syrup

1 pinch red pepper flakes

2 tablespoons avocado or safflower oil for blending

Optional: Fresh cilantro leaves for garnishTo prepare:In a bowl, add cucumbers, mango, and scallions, toss lightly with lemon juice and salt. Set aside while preparing the dressing.

In a small bowl, whisk soy sauce, vinegar, sesame oil, sugar, red pepper flakes together and taste.

Whisk in avocado oil as needed to blend and neutralize the flavors.

Drizzle dressing over the cucumbers and mango, toss well, and refrigerate until serving time.

Garnish the salad with cilantro.White Peaches With 
Arugula And Pistachios(Serves 4)5 cups baby arugula, washed and spun dry

1 small red onion, thinly sliced

2 perfect firm ripe white peaches, peeled or not, pitted, and sliced

Freshly ground black pepper to taste

Fine quality extra virgin olive oil for drizzling

Raspberry blush white balsamic vinegar, for drizzling (Alessi brand found in vinegar section of store)

About 1/3 cup roasted salted pistachios

Optional: 4 thick slices creamy chevreTo prepare:Divide arugula among salad plates, scatter onion on top and cut the peaches over the arugula (allowing the juices to drizzle on the arugula.)

Quickly grind pepper over the salad, drizzle olive oil and then vinegar on the peaches and scatter pistachios over the whole affair.

Serve at once.