The Three Salads I Make All Summer
It’s always about this time of year when I lose all motivation to slave over a hot stove in the kitchen. The weather is finally getting nicer and the quicker and easier dinner is, the longer we can be outside. So starting now, dinner consists of barbecuing (or smoking – yum!) and making a salad. There are three salads I make on repeat through out the Summer (in addition to the two I make year round – here and here) and given that Memorial Day is next weekend I thought now would be the perfect time to share.
Arugula with Simple Lemon Vinaigrette
This is a no-fail simple salad that goes with everything! Chicken, steak, or fish – it can be fluffed up with extra ingredients like cucumber, avocado and/or quinoa or is delicious alone.
Ingredients
- 4 cups baby arugula (loosely packed)
- 2/3 cup freshly grated parmesan cheese (or more – I could live on Parmesan)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- A few heavy pinches of garlic powder (I give it a couple good shakes)
- Salt and pepper to taste
Directions
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and garlic.
- Toss arugula and parmesan cheese with dressing (and any extra fluff) just before serving.
- *I often turn this salad into an easy meal by adding quinoa and rotisserie chicken
Black Bean Couscous Salad
If you have ever had the Couscous Salad at Pasta & Co, you’ll recognize this. And if you haven’t, you are missing out! I love couscous and this “salad” especially. It’s the perfect side for every barbecue and makes for the best left overs.
Ingredients
- 1 box Near East Couscous Parmesan or Roasted Garlic and Olive Oil Mix (if you are feeling healthy you can swap the couscous with quinoa)
- 1 can black beans, drained and rinsed
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup crumbled Feta
- 1/2 cup green onions, finely sliced (optional)
- Juice of 1 lime
- Drizzle of olive oil
Directions
- Prepare Couscous according to package instructions
- Drain and rinse beans
- Add chopped veggies, beans and Feta to couscous
- Pour the lime juice and light drizzle of olive oil over top of couscous
Summer Slaw
I love this slaw. It is a recipe I adapted from Simply Real Health and I will never eat regular old coleslaw again if I don’t have to. It is light, clean and yummy and the perfect summer slaw to go with anything that comes off the barbecue.
Ingredients for the Dressing
- 4 tablespoons olive oil
- 2 tablespoons whole milk greek yogurt
- 3 teaspoons honey
- 2 teaspoons hot sauce (or more if you like spicy things)
- Juice from 1 lime
- Salt and pepper to taste
- *Note the original recipe calls for Cilantro
Slaw Ingredients
- 4 cups cabbage slaw
- 1 bell pepper, chopped
- 1 avocado, cubed
- 2 ear corn, kernels off the cob
- 1 can Garbanzo or Pinto beans, drained and rinsed
Directions
- Make dressing first by combining all ingredients (if using cilantro you will need to blend)
- Combine cabbage, pinto beans, corn, peppers and avocado to a large bowl. Toss salad with dressing.
