If you’ve heard of the famous “Soup Nazi” from classic Seinfeld episodes, you’ll be able to relate when I tell you I know the “Salad Nazi”. My dear friend of thirty years, has a long history of wowing family and friends, with her spin on salads. Both inspired and delicious, her recipes are chock full of interesting ingredients. Fortunately for us, she’s never stingy about sharing like the memorable Seinfeld character. So, pull out your favorite salad bowl, and let’s get cooking.
The salads that follow, are the perfect mealtime solution on a hot summer’s day. Ingredients like watermelon, peach, lemon and lime are the stars of these lively creations. They are fun to make, and easy to adapt with on hand produce and pantry staples. We swapped out peaches for red grapes, and toasted pumpkin seeds for sunflower seeds, in the kale salad – and loved both! If you are fortunate enough to have local shrimp this time of year, try that instead of chicken, in the the Lime and Chicken Cilantro Salad. When you begin with a fabulous recipe, the possibilities are endless!
Happy Summer!
Kale Quinoa Salad
Ingredients
For Salad
- 1 1/2 cup quinoa, cooked
- 5 cups kale, thinly shredded
- 1 3/4 cup red seedless grapes, sliced in half
- 1/2 cup roasted sunflower seeds, unsalted
- 1/4 cup pecorino, grated
- 1/4 cup parmesan reggiano, grated
- 1 peel of lemon, thinly sliced
For Dressing
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon raw honey
- 1 teaspoon tahini
- 1 teaspoon dijon mustard
- 1 1/2 teaspoons crushed garlic
For Lemon Peel
- 1 lemon, peel only
- 1 tablespoon sugar
- honey, to drizzle
Instructions
For Lemon Peel
- Preheat oven to 350 degrees.
- Peel one lemon, and arrange the pieces on a baking sheet. Drizzle with honey. Then sprinkle with sugar. Place in preheated oven until the peels caramelize a bit. Remove from oven. Let cool.
For Salad
- Cook quinoa, per package instructions. Let cool.
- Combine ingredients together. Toss with dressing. Sprinkle with lemon peel.
For Dressing
- Combine lemon juice, honey, tahini, mustard and garlic. Whisk in olive oil. Add salt and pepper to taste.
Lime and Chicken Cilantro Salad
Ingredients
For Vinaigrette
- 1/3 cup seasoned rice wine vinegar
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 clove garlic
- 1 1/2 teaspoons canned chipotle peppers in adobo, minced
- 1/2 teaspoon kosher salt
- 3/4 cup canola oil
- 1 cup tightly packed fresh cilantro, leaves and stems
For Salad
- 1 jar roasted red peppers, diced
- pepitas, to taste
- 8 ounces Monterrey Jack cheese, shredded
- 10 ounces cherry tomatoes, diced
- 10 ounces spring mix
- 6 grilled chicken breasts
- cilantro and lime, for garnish
Instructions
For Vinaigrette
- Combine the first six ingredients in a blender. Slowly add canola oil. Pulse in fresh cilantro until combined.
For Salad
- Toss first four ingredients with the spring mix. Add dressing to taste. Plate the salads, and place one grilled chicken breast on each portion. Garnish with lime and cilantro.
Watermelon, Arugula and Feta Salad
Ingredients
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup shallots, minced (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 6 cups baby arugula
- 1/8 seedless watermelon, rind removed, cut into 1- inch cubes
- 12 ounces good feta cheese, 1/2-inch diced
- 1 cup whole, fresh mint leaves, julienned
Instructions
- Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil,whisking constantly, to form an emulsion. If not using within the hour, store in the refrigerator.
- Place arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. taste for seasonings and serve immediately.
I Love it all…..