Freshen up your family cookout with these nutritious salads that’ll add a little green and variety to your event’s spread. Whether you like sweet and tangy, cool and crisp, or earthy with a little kick, these three salad recipes will have something to satisfy all types of flavor palates. Try one or try them all, we guarantee that you’ll find one you just can’t resist!
Arugula, Grilled Peach & Toasted Almond Salad
By HHS Chef Frank Boerdner
3 tablespoons extra virgin olive oil, plus extra for brushing
1 tablespoon balsamic vinegar
2 peaches, pitted and cut into 6 wedges each
6 cups petite arugula
½ cup thinly sliced red onion
¼ cup toasted almond slivers
½ heirloom tomato, rough diced
Sea salt and freshly ground black pepper, to taste
Preheat the grill to high. While the grill warms, whisk together the balsamic vinegar and olive oil and set aside. Brush the peach wedges with olive oil and place on the grill for 30 seconds. Then turn slices 90 degrees to create ‘x’ markings, and grill for 30 seconds more. Set aside.
In a large bowl, add the arugula and red onion slices and toss with dressing to coat. Gently fold in the grilled peaches and garnish with tomatoes and toasted almonds. Season with salt and pepper to taste.
Heirloom Tomato & Cucumber Salad
By HHS Chef Frank Boerdner
1 small red onion, thinly sliced
2 teaspoons coriander seeds
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1 cup apple cider vinegar
1 tablespoon sugar
½ tablespoon kosher salt
1 cup water
3 large heirloom tomatoes, quartered and diced
1 cucumber, seeded and sliced
⅓ cup fresh flat leaf parsley, chopped
Warm a saucepan over medium heat. Add the coriander and mustard seeds to the dry pan and stir occasionally, for 1 to 2 minutes or until the seeds begin to pop. Add the cumin seeds and cook for about 1 more minute, then stir in the vinegar, sugar, salt, and water. Simmer for 1 to 2 minutes until the sugar and salt have completely dissolved. Place the sliced red onion in a medium-sized bowl and cover with the pickling mixture. Loosely cover and refrigerate for at least 1 hour or up to 2 days.
Combine the cucumber, tomatoes, and parsley on a large platter and salt to taste. Using a strainer, pour ¼ cup of the pickling liquid over ingredients on the platter and serve immediately.
Southwest Summer Salad
By Danielle Robinson
8 cups romaine, chopped
15-ounce can black beans, drained and rinsed
1 pint sweet cherry tomatoes, halved
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 ears grilled corn kernels, sprinkled with chili powder and corn cut from ears
1 avocado, diced
1 cup cilantro, chopped
½ lime, juiced
⅓ cup cotija cheese, grated
Spicy Avocado Cilantro Dressing, to taste (recipe follows)
Combine all ingredients in a large bowl. Stir lightly and dress with spicy avocado cilantro dressing. Serve immediately.
Spicy Avocado Cilantro Dressing
¼ cup Mexican crema
¼ cup Greek yogurt
¼ cup water
2 cups cilantro, leaves and stems
1 jalapeño, seeded
1 clove garlic
Juice of 1 lime
1 teaspoon fresh lemon juice
Sea salt, to taste
Add all ingredients to food processor and blend until creamy. Add water as needed to thin.