Summer Salad Recipes

Fresh, easy, and pretty enough for even a party–these colourful salads top our list of go-to recipes for summer meals.

1. Sweet and Savory Summer Fruit Salad with Blue CheeseScreen Shot 2016-05-02 at 2.22.23 PM

 DRESSING

  • 1/2 cup plain whole-milk yogurt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon chopped dill
  • Salt
  • Freshly ground pepper

SALAD

  • 1 pound very fresh fat asparagus, trimmed and thinly sliced on the diagonal or shaved with a vegetable peeler
  • 2 Hass avocados, thinly sliced
  • 3 ears of corn, kernels cut off the cobs (about 3 cups)
  • 8 small radishes, cut into wedges
  • 1 pound peaches or apricots, cut into wedges
  • 4 ounces blackberries (about 3/4 cup)
  • 4 ounces blueberries (about 3/4 cup)
  • 2 tablespoons fresh lemon juice
  • 4 ounces blue cheese, preferably Gorgonzola dolce, crumbled
  • 1/4 cup mint leaves, torn

HOW TO MAKE THIS RECIPE

  1. Make the dressing In a small bowl, whisk the yogurt with 
2 tablespoons of water and the lemon juice, olive oil and dill; season 
with salt and pepper. 
  2. Make the salad In a large bowl, combine the asparagus, avocados, corn, radishes, peaches, blackberries, blueberries and lemon juice 
and toss to coat. Arrange the salad on a platter and top with the blue cheese and mint. Drizzle with the yogurt dressing and serve.
CONTRIBUTED BY EDWARD LEE PHOTO © FREDRIKA STJ?RNE

2. Kale Caesar Salad with Herb Roasted Grapes

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INGREDIENTS

  • 1 small bunch of red or green grapes, stemmed (about 3 cups)
  • 1/4 cup extra-virgin olive oil
  • 1 oregano sprig, plus leaves from 1 sprig
  • 1 thyme sprig, plus leaves from 1 sprig
  • Salt
  • Freshly ground pepper
  • Two 1-inch-thick slices of sourdough bread, torn into 1-inch pieces
  • 1 bunch of kale, stems discarded and leaves torn
  • 1/2 cup mayonnaise
  • 2 ounces Parmigiano-Reggiano cheese, freshly grated (1/2 cup)
  • 1/4 cup fresh lemon juice
  • 1 anchovy fillet, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 small garlic clove, finely grated

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 400°. On a rimmed baking sheet, toss the grapes with 1 tablespoon of the olive oil and the herb sprigs and season with 
salt and pepper. Roast for about 10 minutes, until the grapes are slightly blistered. Transfer to a large bowl. Discard the herb sprigs. 
  2. On the same baking sheet, toss the bread with 1 tablespoon of 
the olive oil and the oregano and thyme leaves and toast for about 
10 minutes, until browned and crisp. Let cool, then transfer the croutons to the bowl with the grapes along with the kale. 
  3. In a small bowl, whisk the mayonnaise with the cheese, lemon 
juice, anchovy, mustard, garlic and remaining 2 tablespoons of olive 
oil; season with salt and pepper. Add the dressing to the salad, toss
to coat and serve.
CONTRIBUTED BY TYLER FLORENCE PHOTO © FREDRIKA STJ?RNE

3. Vietnamese Green Papaya and Beet Salad

Screen Shot 2016-05-02 at 2.35.08 PM

INGREDIENTS

  • 2 tablespoons turbinado sugar
  • 2 tablespoons Asian fish sauce
  • 1/4 cup fresh lime juice
  • 1 teaspoon canola oil
  • 1/2 cup salted dry-roasted peanuts
  • 1/4 teaspoon ground cumin
  • 1 head Little Gem lettuce, light green leaves only, thinly sliced
  • 2 cups julienned green papaya (see Note)
  • 1 1/2 cups julienned peeled yellow or Chioggia beets (from 1 large beet)
  • 1/2 cup julienned carrot
  • 1/4 cup finely diced tomatillo (from 1 large husked tomatillo)
  • 1/2 cup lightly packed cilantro leaves
  • 1/2 cup lightly packed mint leaves
  • 1 tablespoon toasted sesame seeds

HOW TO MAKE THIS RECIPE

  1. In a medium saucepan, combine the sugar and fish sauce and cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat and whisk in the lime juice. Let cool. 
  2. Meanwhile, in a small skillet, heat the canola oil. Add the peanuts and cumin and cook over moderate heat, tossing, until fragrant, about 1 minute. 
  3. Spread the lettuce in a serving bowl. In another bowl, toss the fruit and vegetables, herbs, peanuts and sesame seeds with the dressing. Pile on top of the lettuce and serve right away. 

NOTES

Green (unripe) papayas are very firm, with dark green skin; if unavailable, you can substitute peeled daikon or unripe mango.

SUGGESTED PAIRING

A fruit-forward, aromatic white.

CONTRIBUTED BY ANGELA DIMAYUGA PHOTO © JOHN KERNICK PUBLISHED MAY 2016

4. Russian Beet Salad

Screen Shot 2016-05-02 at 2.47.24 PM

INGREDIENTS

  • 2 pounds beets, trimmed
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon apple cider vinegar
  • 1 small shallot, finely chopped
  • 1/3 cup mayonnaise
  • 1/2 cup toasted walnuts
  • 2 tablespoons fresh dill fronds

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 400°F. Wrap the beets in bundles of 2 to 3 with 1/2 teaspoon salt, with aluminum foil and roast in the oven until they are easily pierced with a pairing knife, 1 to 1.25 hours. Unwrap the beets and let them cool to warm. Peel and discard the skins from the beets and cut into 1-inch slices. Place the beets in a serving bowl and sprinkle with salt and pepper. Drizzle the dressing over the beets, then scatter the walnuts and dill over the salad. Serve. 
  2. In a bowl, whisk together the vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper and let stand 5 minutes. Whisk in the mayonnaise. 
CONTRIBUTED BY IAN KNAUER PHOTO © EVI ABELER PUBLISHED OCTOBER 2014

5. Kale Salad with Root Vegetables and Apple

Screen Shot 2016-05-02 at 2.52.48 PM

INGREDIENTS

  • 2 pounds curly kale, stemmed and leaves thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon agave syrup
  • Pepper
  • 1 medium carrot, julienned
  • 1 Granny Smith apple, peeled and julienned
  • 1 cup peeled and julienned rutabaga
  • 2 scallions, thinly sliced

HOW TO MAKE THIS RECIPE

  1. In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes. 
  2. Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper. 
  3. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve. 

MAKE AHEAD

The salad can be refrigerated overnight.

CONTRIBUTED BY MARCUS SAMUELSSON PHOTO © PAUL COSTELLOPUBLISHED NOVEMBER 2014
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