My 2018 summer salad round-up! By which I mean, a few of the salads I tried this past summer that I am lassoing into one blog post here for future reference. I love a good salad and could live on salads all summer. The bounty of fresh and good produce is so inspiring!
The first photo above is a salad from Sam Kass's cookbook, "Eat a Little Better",
via Cup of Jo. It's white beans, celery, hearts of palm, artichoke hearts, feta cheese, olive oil, lemon, and pine nuts mixed up all together in this gloriously flavorful and salty combo. I had leftover mushroom orcchiette from the day before, which I mixed into this and it was divine.
This is a avocado and cucumber salad that I saw on
Smitten Kitchen, which I thought was good but not obsessively good. I think it was partly due to the fact that I didn't love the mayo and siracha combo as the dressing on this - next time I'm going Japanese style with the miso, sesame oil and ginger!
Sometimes I just throw cucumbers, tomatoes, avocado, and red onions into a giant bowl, dress it with balsamic and olive oil and call it a day.
The MVP of the summer is the
green sauce, that can do no wrong, that should go on everything you eat. I ate it over greens, avocado, grilled corn and hardboiled eggs and it was a home run. I love this combination.
Speaking of the green sauce, I wanted my birthday meal to be this dish because of the green sauce and also because of the sous vide method of cooking steak that we had recently tried. It was accompanied by sauteed garlic kale, and roasted carrots and mashed potatoes (courtesy of Mignon).
I first had this sort of broccoli salad with yogurt dressing at my friend Laura's house (who said she got the recipe from the Wellness Mama cookbook) and I loved it so much I tried to recreate it. I based it off
this recipe here and made a huge batch to eat as a meal or as a side. Here we are having it with buttered toast, sardines, grape tomatoes and peaches.
Not really a salad... or is it?? While my mom was here she made us bibimbap (a Korean dish of various vegetables and meat over rice) and it was so delicious.
While my mom was here, we went on the hunt for good tomatoes and hit the jackpot at the farmer's market. We got a bunch of vegetables there, including these beautiful cranberry beans, which we added to salad and rice. We used all these vegetables to make one of my favorite dishes to eat in the summer: Panzanella sald. Along with green beans, tomatoes, cucumbers, cranberry beans, I added salmon, red onion, mozzerella, and croutons from french bread...all topped with a homemade vinaigrette of olive oil, red wine vinegar, salt and pepper.