5 Summer Salads You Don’t Want To Wait For!
Warmer weather and the opening of the Denton Community Market makes us want to make all the fresh food in our kitchens! Today we’re sharing our favorite summer salads that are perfect for get-togethers or a quiet night at home.
Do you have a favorite recipe you’d like to share? Let us know!
Dr. Bartos’ Avocado & Fig Fertility Salsa Salad
We love Dr. Bartos’ Fertility Salsa so much that serving it on a bed of fresh spinach just makes it better! The avocado was considered the ultimate fertility foods, according to the Aztecs. A great source of good fats, these fruits help balance and nourish hormones and regulate the menstrual cycle. Figs are a great source of non-dairy calcium and are high in fiber (hence Fig Newtons!). Both fruits help increase fertility in men and women, so if you’re trying to conceive, this salad should be one of your go-to’s.
Ingredients
1 ripe avocado, chopped
1 plum tomato, chopped
2 fresh figs, chopped (I prefer the black mission figs)
1 jalapeño pepper, ribs and seeds removed, minced
1 clove garlic, crushed
1 tbsp cilantro
1/8 tsp cumin
Juice of half a lime
½ – ¾ tsp raw honey to taste
salt and ground pepper to taste
2 cups fresh spinach
Instructions
Combine avocado, tomato, figs, jalapeño, garlic, and cilantro in a medium-sized bowl and set aside.
In a separate small bowl, whisk together spices, lime juice, and honey. Drizzle it over avocado mixture and mix gently. Refrigerate for at least an hour (if you can wait that long) to allow flavors to blend.
Serve over fresh spinach and enjoy!
Cucumber & Celery Salad
Both cucumbers and celery have a large water content – both are nearly 96% water. This fresh salad will perk up your taste buds AND help keep you hydrated this summer. Originally adapted from CountryLiving.com
Ingredients
3 tbsp olive oil
3 tbsp lemon juice
1 tbsp chopped fresh dill OR 1 tsp dried dill
pinch of sugar
2 English cucumbers, thinly sliced
4 stalks of celery, thinly sliced
1/4 cup celery leaves chopped
1 small shallot, thinly chopped
salt & pepper to taste
Instructions
Whisk olive oil, lemon juice, dill, and sugar together in a bowl.
Add cucumber, celery, celery leaves, and shallot.
Toss to combine and season with salt and pepper.
Chill in refrigerator for an hour or longer before serving.
Watermelon & Feta Salad
Like cucumbers, watermelon is extremely hydrating. Combining it with feta cheese and fresh mint takes the summer favorite from a simple snack to a sophisticated and healthy side dish. Adapted from Serious Eats.
Ingredients
1 small seedless watermelon, rind removed and cut into 1-inch chunks
1 tbsp juice from one lemon
1 tsp lemon zest
3 tbsp extra virgin olive oil
1/4 cup fresh mint, coarsely chopped
4 ounces feta cheese
Salt & pepper to taste
1 quart arugula or spinach leaves (optional)
Instructions
Place watermelon chunks in large bowl. Add lemon juice and half of the lemon zest.
Add oil, mint, and arugula or spinach leaves.
Toss until watermelon is evenly dressed.
Season with salt and pepper.
Transfer the salad to a shallow bowl or large plate, so it is spread out evenly.
Crumble feta cheese on top.
Sprinkle with remaining lemon zest.
Serve immediately.
Mozzarella & Tomato Caprese Salad
Does anything smell like summer more than fresh tomatoes? We don’t think so! A Caprese salad is simple, delicious, and hearty enough to pair with a simple protein for a complete meal. Save yourself some trouble on this one and purchase pre-sliced fresh mozzarella.
Ingredients
3 large tomatoes, sliced
8 ounces of fresh mozzarella, sliced
1 bunch of fresh basil, leaves separated from the stalks
Olive oil to drizzle
Balsamic vinegar to drizzle
Salt & pepper to taste
Instructions
On a large plate, spread out the mozzarella slices.
Add one basil leaf on top of each mozzarella slice. You may wish to cut the larger leaves in half.
Add one tomato slice on top of the cheese and basil stack.
Drizzle with olive oil and balsamic vinegar.
Season with salt and pepper.
If you have leftover basil, coarsely chop a few leaves and garnish the salad with it.
Allow to rest for 15-20 minutes, so flavors incorporate before serving.
Steak Panzanella Salad
Looking for a delicious salad that’s a meal in itself? Try a Panzanella salad. It combines salad with chunks of hearty bread. If bread is off-limits for you, just skip it! Either way, this easy salad is sure to satisfy. Adapted from thekitchn.com
Ingredients
For the salad:
1 10-ounce loaf of Italian or French bread
1/2 medium red onion, thinly sliced
12 ounces of flank steak or sirloin
1/2 tsp salt
Freshly ground black pepper
2 pounds of tomatoes
1 medium English cucumber
2 ounces of spring mix salad greens
1/2 cup shredded or thinly shaved Parmesan cheese
For the vinaigrette:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon mustard
1/2 tsp kosher or coarse salt
1/4 tsp freshly ground black pepper
Instructions
Mix all the vinaigrette ingredients together and whisk until combined. Set aside.
Preheat the oven to 300-degrees Fahrenheit
Cut or tear the bread into roughly 1-inch cubes. Place in a thin layer on a baking sheet. Bake until bread is hardened on the outside, but still a bit soft inside, stirring halfway through baking. Bake time should be around 20-25 minutes.
Remove from oven and cool completely on baking sheet.
Combine onion and 2 tablespoons of the vinaigrette in a bowl and set aside.
Heat a cast iron skillet for up to 10 minutes until smoking hot.
Season the steak with salt and pepper on both sides.
Add steak to skillet and sear on each side. Sear 7 minutes on each side for medium-rare or 9 minutes on each side for medium. Transfer to a cutting board.
Cut the tomatoes and cucumbers into bite-sized pieces and add to onions.
Add salad mix, bread cubes, and 1/2 cup of vinaigrette. Toss to combine.
Slice the steak across the grain and add it to the salad.
Top with Parmesan cheese and toss once more.
Serve immediately.