Joyous June – which means that summer is definitely here. Great summer salads with produce growing in your gardens or purchased at the farmers market. Lots of fresh fruits, vegetables, and flavor. Whether you are searching for a healthy summer salad recipe to be the main dish or a side dish, here are a few I know you will enjoy.
RED BEET SALAD Chef: Meryl Marsh – Yacht: Wanda Rose
Preparation time: 10 minutes. Serves: 1
Roasted beets
Apple Cider Vinegar
Zest from one orange
Honey
Orange segments
Toasted walnuts
Crumbled feta cheese
Fresh basil or mint, chopped
Crispy chickpeas (or other salty crunch toppings)
Dressing:
Juice of ½ of previously zested orange
2 Tbsp extra virgin olive oil
Salt and Pepper
Peel, slice, and marinate beets in apple cider vinegar with orange zest from one orange and a good tablespoon of honey. For the salad, layer beets with orange segments, toasted walnuts, crumbled feta cheese, fresh basil (or mint), and crispy chickpeas. (Or any salty crunchy topping of choice) prosciutto chips or bacon crumbles if you are meat friendly. For the dressing: juice 1/2 of previously zested orange and mix with olive oil, a pinch of sugar, salt and pepper, and drizzle on top. *equally yummy substituting grapefruit for the orange.
CHERRY PLUMS AND GOAT CHEESE SALAD WITH A VITAMIX GINGER TURMERIC DRESSING
Preparation time: 15 minutes. Serves: 2
3 cups arugula and spinach mix
1 cup grape tomatoes, halved
4 cherry plums, halved
2 Tbsp. roasted pine nuts
2 cups cooked tri-colored quinoa*
4 Tbsp. crumbled goat cheese
DRESSING:
3 Tbsp. extra virgin olive oil
1 Tbsp. apple cider vinegar
2 Tbsp. agave syrup or honey
1 Tbsp. fresh squeezed lemon juice
1 tsp. ground turmeric
1 garlic clove, minced
1 tsp. finely grated fresh ginger root
Tear the arugula and spinach leaves, optional. Place in a large bowl. Add tomatoes, plums, quinoa, and toss together. Top with goat cheese and pine nuts. Serve with below dressing. Note: *or ½ cup uncooked, cook according to directions on packet. Place all in small bowl and whisk together or use hand blender. Blend until desired consistency is reached. Adjust ingredients to your taste. Tip: I usually double the recipes as this is a great dressing to have on hand. Keeps well in fridge.
MANGO, CUCUMBER, CHICK PEA, AND ORZO SALAD
Preparation time: 15 minutes. Serves: 2 (as a main dish)
Serves: 4 (as a side dish)
1 ripe mango, cubed
1 small cucumber, chopped
1 red pepper, diced
½ small red onion, diced
2 small garlic clove, minced
1 (14-ounce) can chickpeas, drained and rinsed
½ chopped fresh herbs (mint, basil, and/or cilantro)
½ cup uncooked orzo
Extra-virgin olive oil, for drizzling
1 packed cup arugula
¼ cup toasted pine nuts
DRESSING:
2 Tbsp. Greek plain yogurt
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
½ tsp. cumin
½ tsp. sweet paprika
2 Tbsp. water
½ tsp. sea salt, to taste
1 tsp. freshly ground black pepper, to taste
In a large bowl, combine the mango, cucumber, red pepper, red onion, garlic, chickpeas, herbs, salt, and black pepper.
Cook the orzo according to package directions or until al dente. Drain, gently rinse, toss with a little olive oil and set aside to cool to room temp before adding to the salad. Make the dressing. In a small bowl, whisk together the yogurt, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add water until it’s a drizzle-able consistency. Add the orzo, dressing, and arugula to the salad and toss to coat. Season to taste and top with toasted pine nuts. NOTE: To serve a bigger group or take for a picnic, I cook extra orzo (and make extra dressing). Tip: This salad is better the next day, so make ahead. Leftovers may be stored in the fridge for a couple of days
