#Summer Salad

[yourdependente]

[andallshallbewell]

[letthemcook]

hot honey strawberry caprese 🍓🍯🔥

(I also think the pasta in this would be delish swapped for cooked cheese tortellini!)

[wisterianwoman]

Summer Shrimp Salad with Creamy Avocado Dressing

The delicious Summer Shrimp Salad with Creamy Avocado Dressing is a refreshing and satisfying dish that bursts with flavors. This salad combines perfectly cooked shrimp, couscous, and a medley of fresh vegetables, creating a harmonious, delicious dish.

The delicious Summer Shrimp Salad with Creamy Avocado Dressing is a refreshing and satisfying dish that bursts with flavors. This salad combines perfectly cooked shrimp, tender grains, and a medley of fresh vegetables, creating a harmonious blend of textures and tastes. The star of this salad is the creamy avocado dressing. Made with ripe avocado, tangy Greek yogurt, zesty lemon juice, and…

[sayhowdycountrycritters]

With bounty from the garden, I made one of our favorite summer salads; cucumber, tomato and onion. Now just letting it marinate all day in a balsamic vinaigrette with avocado oil. We like to add fresh mozzarella as well. Yummy.

[garlicandzest]

This easy green bean potato tomato salad with fresh lemon dressing is a fantastic side dish for summer cookouts. This no mayonnaise potato salad is healthy and light, loaded with fresh herbs and goes great with everything from grilled steaks to chicken, pork and seafood.

[hersoftera444]

Summer Strawberry Salad

Spring mix

Fresh mozzarella

Strawberries

Green apple

Sprinkle of goat cheese

Topped with a prickly pear vinaigrette

🥗🍓🍤🥬🍏👩🏻‍🌾

[everyveganrecipe]

Delicious soba noodles are mixed with edamame, fresh fruit and vegetables, and a crunchy peanut butter sauce.

[goodfoodcollective]

[cupidsbed]

Ceviche Inspired Salad with X-Men First Class

I woke up today seriously craving salad. It's all I've been thinking about since I woke up this morning. Big problem? A few of my roommates absolutely loathe traditional salad, so I have to get creative. This recipe is heavily inspired by Mexican ceviche and I essentially turned it into a dish you can eat as a full meal rather than a topping! I paired the salad with some spice rubbed chicken and I think I ascended to the heavens. This recipe feeds around four people comfortably, or two particularly high people.

RECIPE

INGREDIENTS

For the Salad

1 can sweet corn, drained

2/3 can black beans, drained and rinsed

1/2 a small red onion

2 cups cherry tomatoes

3 large avocados

1 pinch tajin

1/2tsp basil

1/4tsp black pepper (white also works!)

1/4tsp dried dill

1/4tsp salt

1tbs salt (for the tomatoes)

1/2 lime

For the Chicken

2 chicken breasts

1/2 lime

1tsp tajin

1/4tsp cumin

1/2tsp paprika

1/4tsp cayenne pepper

1/2tsp black pepper

Hefty pinch of red pepper

1 tablespoon of cooking oil (I used olive)

Directions

Dump your drained sweet corn, and rinsed black beans into a large bowl.

Thinly slice your red onion and dump them into that same bowl.

Quarter your tomatoes and put them into a smaller bowl. Sprinkle your salt onto your tomatoes as evenly as you can and set them aside to allow the salt to soak up some excess moisture.

Dice your avocados and scoop them into the larger bowl. Mix up your bowl with a spoon or a fork, squishing the avocado slightly so it can stick to the other ingredients. I found this makes the texture a bit smoother and more cum in mouth worthy.

Add in your tomatoes and spices and mix again. Congrations! Your salad is done; now for the chicken!

Mix your spices for the chicken into a small bowl and set aside.

Slice your chicken into strips (size is your preference I like them fairly fat) and rub the spices onto both sides. You will have some left over that you can absolutely save and use later.

Line your pan with your cooking oil and cook your strips on a medium heat for about 4 minutes on each side or until cooked all the way through. Please keep in mind, I live in the mountains at about 5,000 feet in elevation. My chicken will cook a lot slower than someone at sea level or a lower elevation. Chicken becomes safe to eat at 165F (73.9C) if you have a temperature gauge please please please be sure to utilize it.

Plate the salad into a bowl, and place the chicken on top. Squeeze some lime on top and ta-da! You done it! You have completed your dish :)

A couple of notes before we move onto the nerd shit. You can very easily replace the chicken for something plant based instead. One of my roommates is vegan and I made this dish in a way that everyone in my household can enjoy. I cut him up a Morning Star Chicken Patty and cooked that in a separate pan and used the same spices (different mixture!! That one's contaminated!!). It'll give the same affect without leaving anyone out!!

I decided to pair this dish with X-men First Class. I've been pretty heavily hyperfixated on the X-men the past week or so after watching X-men 97' and I decided to start rewatching the entire series. I'm on the fifth movie in the series and I have been waiting for this one. First class is probably one of my all time favorites in this series. You can tell whoever wrote this script they grew up watching the cartoon or reading the comics. Obviously the writers and directors had their own take but I think it's such an amazing refresh from the nitty gritty of the first three (and the trash pile which was Origins).

During this time there was a lot of focus on World War II in superhero movies. And by a lot I mean the first Captain America came out the same year. I think it was very much needed. I don't even know how to put into words how horrific the Holocaust was and as a Jew seeing someone not only survive that, but rise and do incredible things means the world to me. Magneto endured horror beyond words, and he will always be a hero in my heart. He's the type of villain that has become the hero we needed because, in the words of 97', Magneto was right. We cannot expect acceptance without resistance. There is no assimilating into modern society. We are different, and we should celebrate those differences. In my case: I'm a bisexual trans jewish man and I'm so proud of who I am. I'm proud of my differences, I wear my yarmulke, my pride flags to show I will not fold in a society that is increasingly hostile against who I am on a fundamental level. I love the X-men series because it's not just a silly little super hero comic; it's a series that's full of diversity that's meant to empower the individual.

Thank you for listening to my ramblings, and please let me know how you like the food!

[strengthandsunshine]

This easy Dill Pickle Pasta Salad is a must for all pickle lovers! Gluten-free and vegan, this pickle pasta salad is cool, creamy, tangy, and salty with the perfect amount of real pickle crunch and fresh herby dill! This healthier allergy-free side dish recipe is just 7 ingredients, perfect for potlucks, cookouts, BBQs, and quick weekly meal prep!

Dill Pickle Pasta Salad (Gluten-Free, Vegan) https://wp.me/p4UrDz-9bw

[ronniefein]

ASPARAGUS SALAD WITH POTATOES, TOMATOES AND FETA CHEESE

We’re big dairy eaters. And when the weather turns warmer, we’re big salad eaters too.

So this salad is perfect for us as summer approaches. I’ve made it a zillion times. Sometimes I substitute green beans or zucchini for the asparagus. Sometimes I use blue cheese (I’ve tried it with firm cheeses such as cheddar but prefer a soft, crumbly one). Sometimes I add leftover cooked fish, but mostly serve it as a side dish.

If you’re having a dairy meal for Shavuot, this would make a delicious first course or side dish. It’s filling, but light, so you have some room for cheese cake!

Follow me on Instagram @RonnieVFein

ASPARAGUS SALAD WITH POTATOES, TOMATOES AND FETA CHEESE

12 baby potatoes (such as Yukon Golds or Red Bliss)

1 bunch (about 12-16 ounces) asparagus, trimmed and cut into pieces about 2-inches long

1 cup cut up grape or cherry tomatoes (or chopped large tomato)

3 scallions, chopped or 1/3 cup chopped red onion

1/4 cup olive oil or avocado oil

2 tablespoons wine vinegar, approximately

1/2 cup crumbled feta, blue or goat cheese

freshly ground black pepper to taste

chopped parsley or chives

Place the potatoes in a saucepan and cover with water. Bring to a boil over high heat. Turn the heat to medium and cook for about 15 minutes or until barely tender. Add the asparagus to the saucepan and cook for about 3 minutes. Drain the vegetables and cool them down under cold running water. Drain and place on paper towels to dry. Peel the potatoes and cut them into smaller pieces. Place the potatoes and asparagus in a mixing bowl. Add the tomatoes and scallion and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients. Add the vinegar and toss again. Add the cheese and sprinkle to taste with pepper. Taste and add more vinegar if needed. Place in a serving bowl and sprinkle with parsley.

Makes 6 servings

[andallshallbewell]

[comfortspringstation]

Raw Summer Corn Salad

[paranatellonta]

Summer Salad

I made the mistake of leaving the window open while I was tossing the pasta salad. The scent of fresh herbs engulfed me, and before I knew it, a tall creature had crept into my home, body and face both hidden in large flaps of loose clothing in every possible shade of brown. Ignoring—or perhaps not hearing—my protests, the figure stalked towards the kitchen counter and dug its long claws into the pot. It lifted its hands and let the slick goodness of fusilli and salad leaves run between its fingers, allowed it to fall down its arms and to the floor tiles with a wet splat. Outside, a storm was brewing, sending cherry tomatoes and mozzarella balls into a juggling act as wild as the whirling thoughts in my head. Somehow, olives crunched between the creature’s teeth like crisp bug shells. Soundtracking itself with Dionysian groans, it emptied the pot of pasta salad, and then continued to lick every last drop of oil off its wrists, its elbows, its shoulders.

It was still hot. A moist 25°C stuck my shirt to my back. But everywhere, autumn was creeping in on the green of nature—even in my pot of pasta salad.

—

[Image description: Close-up of a colourful pasta salad in a metal pot. The salad includes lettuce, basil, olives, tomato pieces, and mozzarella.]

[deliciously-vegan]

Chayote Salad

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4 chayote, peeled and chopped 4 medium-sized apples, peeled and chopped 2 cups grated carrots

4 green onions, minced

Place chayote, apples and carrots in a large salad bowl. Pour dressing over top. Stir to combine fully. Fold in the green onions. 

Dressing

1/4 cup olive oil 1/4 cup apple cider vinegar 1 tbsp whole grain mustard 1 tbsp pure maple syrup 1 tbsp basil paste 1 tsp ginger powder 1 tsp sea salt 1/4 tsp black pepper

In a small mixing bowl, whisk together all of the dressing ingredients. Pour over salad.