By GourmetKosherCooking.com for Matzav.com
The summer heat is going strong! Many of us like to keep our meals light, healthy, and easy during this time of year. Namely: salads! Here are some refreshing summer salad recipes to keep you cool and satiated.
For more great salad recipes, go to www.gourmetkoshercooking.com.
Serves 6 – 8
Summer salads are fresh, fruity, and full of vibrant color and flavor. This one is commonly made with mango (and is really good that way) but we tried it with papaya, another summer seasonal fruit, and loved the results! Papaya is refreshing and available this time of year. It’s a summer salad that is easy, colorful, and a winner in our house.
2 avocados, semi-ripe
2 papayas, not too soft (or 1 extra large one)
1 small red onion, minced
1 teaspoon ginger, minced
2 tablespoons olive oil
2 scallions, white part only, cut thin on the bias
¼ cup cilantro or basil leaves, sliced thin
Salt and pepper
Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.
Juice the limes into a bowl. Add the red onion and ginger and mix. Set it aside for 5 minutes to blend the flavors. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.
3 1/2 teaspoons white grape juice and 2 1/2 teaspoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
3/4 cup walnut oil
1/4 cup olive oil
8 large butter lettuce leaves
3 ripe avocados, halved, pitted, peeled, thinly sliced, rinsed under cold water
3 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.
Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.
¼ cup pine nuts (optional)
4 -6 chicken breasts (cutlets)
1 – 2 cups fresh basil leaves
4 garlic cloves, minced
1 cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
Water to cover
White wine to cover
Poach chicken breasts in wine and water. Bring liquid to boil, then simmer 15 minutes, let cool in liquid. Discard liquid when cool. Cut chicken into bite size pieces
Blend all other ingredients in blender to make a basil/pesto dressing. Pour ½ of dressing on chicken and marinate.
10 grape tomatoes
1 head arrugula
Other lettuce of choice
1 can hearts of palm
Put salad ingredients together. Toss with chicken and marinade right before serving. Add more dressing as needed. Be careful not to overdress, it gets soggy.
(You can substitute basil for cilantro in the dressing or use red peppers instead of tomatoes)
3 cups fresh or canned corn kernels
5 medium tomatoes, halved, seeded, chopped
2/3 cup red onion, chopped
¼ cup olive oil
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons packed light brown sugar
1 garlic clove,
Salt and pepper to taste
Puree with a hand blender or food processor. Pour dressing over corn mixture and toss.