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Delicious Summer Salad Recipes

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Salads are my favorite food category…they are healthy (mostly), flavorful and convenient. They can be an entire meal, the first course or, if you want to follow French tradition, served after the main course and before dessert. The three salads featured today are packed with flavor, texture and variety. If you have not yet tried making the Asparagus, Strawberry Gouda Spinach or Corsican Mint Salads previously featured in our posts, try those as well as the delicious summer salad recipes featured below.

 

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Peach Salad with Grilled Basil Chicken 

Ingredients (approximately 5 servings)

Grilled Basil Chicken:

1 pound boneless skinless chicken breasts

3 tablespoons olive oil

1/3 cup chopped fresh basil

2 cloves garlic, minced

1 tablespoon fresh lemon juice

salt and freshly ground black pepper

Vinaigrette

1/3 cup olive oil

3 tablespoon white balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

salt and freshly ground black pepper

Salad

10 oz mixed greens

3 small peaches, sliced

2 ears corn, husked and kernels cut from cob

½ cup chopped pecans, toasted

½ small red onion, sliced thin (rinse with water to remove harsh bite)

4 oz goat cheese crumbled

Instructions:

For the chicken

In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper. Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 – 5 hours.

Preheat a grill to 425 – 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 – 5 minutes per side. You can also bake in the oven at 425 for 10-15 minutes. Transfer to a cutting board, let rest 10 minutes and then slice into strips.

For the vinaigrette

Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad

For the salad

In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately.

Source: Cooking Classy

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Hydrating Salad

Ingredients (approximately 3-4 servings):

1 English Cucumber, diced

1 can black beans, rinsed

1 ¼ cups corn

1 red bell pepper, diced

1 cup cherry tomatoes (for added color, use half red and half yellow)

½ cup packed fresh cilantro, chopped

1 lime

1 avocado diced

salt and paper to taste

Instructions:

Place the cucumber, black beans, corn, red pepper, cherry tomatoes and cilantro in a bowl. Squeeze the fresh juice from the lime to onto the salad and mix well.

Mix in the avocado, season with salt and pepper. 

Source: Popsugar

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Arugula Salad with Lemon-Parmesan Dressing

Ingredients (approximately 2-3 servings):

1/3 cup freshly grated parmesan cheese 

5 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel 

4 cups (packed) baby arugula

1 cup halved cherry tomatoes (I like to use half red and half yellow)

Instructions:

I am excited for you to try these delicious summer salad recipes!  Enjoy! 

 

Bisous,

Rebecca