THREE HEALTHY SUMMER SALAD RECIPES

It’s easy to fall off the eating healthy train, especially during the summer, with all the barbecues and cocktail hours. It’s much easier to just order pizza for dinner than to make something yourself. You won’t eat that much of it anyway, right? Lucky for you we’ve found three AMAZING summer salad recipes that are quick and easy to throw together. Did I mention that they are also delicious?! You can’t go wrong with these four simple salads. Your taste buds and your body will thank you for it. Trust me.

KALE AND QUINOA SALAD

kale-salad

INGREDIENTS

Salad
  • 4 handfuls of curly kale
  • 1 medium carrot
  • 1 green apple, unpeeled
  • 1 small wedge of purple cabbage
Ginger Curry Vinaigrette
  • Juice of ½ lemon
  • 2 tbsp. red wine vinegar
  • 1 heaped tsp. madras curry powder
  • 2 tsp. honey
  • ½ inch piece of ginger, peeled and grated
  • ½ clove of garlic
  • ½ c. olive oil
  • coarse salt & freshly ground black pepper
Add-Ins
  • 1 cup leftover cooked quinoa
  • 1 hass avocado, diced
  • ¼ cup pepitas
  • ¼ cup raisins or dried cranberries
  • ¼ cup pomegranate seeds
INSTRUCTIONS
  1. -To make the vinaigrette, add all of the ingredients to a food processor. Blitz to combine. Season with salt and pepper. Pour your dressing into a bowl or container for easy storage. Unplug the machine and fit with the shredder attachment (no need to clean it out).
  2. -Add the kale leaves to a salad bowl. Pour some of the dressing on top. Get in there with your hands and gently massage the leaves; the acidity from the dressing will tenderize the kale. Let it sit for about 15 minutes to marinate.
  3. -Meanwhile, shred the carrots, apple, and cabbage in the food processor. Add to the kale.
  4. -Add the leftover cooked quinoa and avocado. Mix gently to combine.
  5. -When ready to serve, sprinkle with pepitas, raisins and pomegranate seeds. Toss with extra dressing, if desired.

WHITE BEAN SALAD

PROVENCAL-WHITE-BEAN-SALAD-3-of-6

INGREDIENTS
Zucchini
  • 2-3 medium zucchini
  • 2 tbsp olive oil
  • coarse salt & freshly ground black pepper
Bean Salad
  • 1 large shallot, diced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 3 sprigs of fresh oregano, optional
  • 2 cups cooked cannellini beans or 1x (14 oz) can, rinsed & drained
  • large handful of basil leaves, green & purple
INSTRUCTIONS
  1. -Preheat your grill to high.
  2. -For the zucchini, trim away the ends and slice into planks, about 1-inch thick. Drizzle with olive oil and season with salt and pepper.
  3. -To prepare the salad, add the shallots, olive oil, red wine vinegar, dried oregano, and fresh oregano sprigs to a large bowl. Mix well to combine. Let the mixture sit out at room temperature to marinate while you grill the zucchini. It will lessen the raw onion flavor in the shallots.
  4. -Grill the zucchini until lightly charred, about 2 minutes per side. Transfer to a cutting board. When cool enough to handle, dice into bite-sized pieces.
  5. -Stack the basil leaves on top of each other. Cut across into thin ‘ribbons.’
  6. -Add the zucchini, beans and basil to the to the bowl. Season lightly with salt and pepper and toss well. Give it a taste, and add more vinegar or seasoning to balance the flavors.
  7. -Serve right away or chill up to there hours before eating.

WARM SQUASH SALAD

IMG_54543

INGREDIENTS

Glaze
  • 2 heaped tbsp. apricot jam or quince paste
  • 2 heaped tbsp. whole grainy mustard
  • 1 tsp. olive oil
Salad
  • 2 acorn squash
  • 4 handfuls of mixed greens
  • 1 c. pomegranate seeds
  • ¾ c. manchego shavings
Lemon Vinaigrette
  • 2 tbsp. fresh lemon juice
  • ⅓ c. good quality olive oil
  • salt & pepper
INSTRUCTIONS
  1. -Preheat your oven to 350 F.
  2. -Line a baking sheet with parchment paper.
  3. -Slice the squash, un peeled, into wedges discarding the seeds. You should be able to get 16 wedges total.
  4. -Mix together the apricot jam, mustard, and olive oil and coat the squash with the glaze.
  5. -Spread evenly onto the baking sheet and season with salt and pepper.
  6. -Roast for about 20 minutes or until tender.
  7. -While the squash is roasting, make the vinaigrette. Whisk the lemon juice and the olive oil together until emulsified. Season with salt and pepper.
  8. -When the squash is done, wait 5 minutes for it to cool slightly.
  9. -In a large bowl toss the squash, mixed greens and some of the vinaigrette together. Give it a taste and adjust with more vinaigrette, salt and/or pepper.
  10. -Add the pomegranate seeds.
  11. -With a vegetable peeler, shave some fat strips of manchego over the top.
  12. -Enjoy with a nice glass of white wine.

For these recipes and more be sure to check out Emilie Raffa’s website: www.theclevercarrot.com. You can also purchase her cookbook, The Clever Cookbook, at Barnes and Noble, Amazon, Books-A-Million, and The Book Depository! From Emilie Raffa herself, “Inside, you’ll learn how to create simple and delicious meals for the busy home cook. You’ll find realistic get-ahead strategies, time-saving tips, and clever shortcuts to make cooking more approachable with less stress. My philosophy is simple and straight forward. It’s an extension of how I cook at home, tested with you in mind.”