Category: Salads

Salads · Vegetables

Simply Dressed Cucumber & Mint Salad

cathysmahaLeave a comment

Fresh garden cucumbers, sweet red onion and fresh mint come together for a refreshing cucumber salad for summer. This salad reminded me of a wonderful salad while traveling in the Mediterranean a few years ago. It would be wonderful with a variety of dishes.

Simply Dressed Cucumber & Mint Salad

INGREDIENTS:
  • 1 lb. cucumbers, any variety or varieties you like
  • kosher salt
  • 1 bunch (about 6) scallions, ends trimmed, sliced thinly on the bias, whites and green parts
  • 1 small red onion, thinly sliced
  • 1 small handful mint leaves
  • 1/2 teaspoon crushed red pepper flakes, plus more to taste
  • 3 tablespoons white balsamic vinegar (or other), plus more to taste
  • 1/4 cup extra-virgin olive oil
  • freshly cracked black pepper
  • flaky sea salt, for finishing, optional
DIRECTIONS:
  1. Peel the cucumbers: for visual appeal, peel the skin in alternating stripes. Trim the ends of the cucumbers, halve lengthwise, and scoop out the seeds. Slice the cucumbers into a variety of shapes, or simply slice thinly on the bias to create half moons. Place the cucumbers in a colander and toss with 1 teaspoon kosher salt. Let sit for 30 minutes. After the 30 minutes, blot dry in a tea towel.  
  2. Meanwhile, place the scallions in a bowl and cover with ice water. Let stand 20 minutes. Drain and dry well in a tea towel.
  3. Combine the cucumbers, scallions, red onion, mint, crushed red pepper flakes, vinegar, and a few generous twists of black pepper in a bowl. Toss gently. Taste. Add flaky sea salt to taste. Add pepper, pepper flakes, and vinegar to taste. Once everything tastes, as Joshua McFadden says, “exciting and balanced”, add 1/4 cup extra-virgin olive oil. Toss again. Serve immediately. 

Recipe from Alexandracooks

Salads · Vegetables · Vegetarian

Pesto Zucchini and Corn Pasta Salad

cathysmahaLeave a comment

This pasta (or quinoa) salad with vegetables and pesto is delicious! I decided to use orzo pasta instead of quinoa and also used summer squash and zucchini. It’s an easy salad to put together and pairs well with BBQ or as a main dish. I enjoyed leftovers the next day with a sliced grilled chicken breast on top. While this would be good any time of the year, but it’s especially good on a hot summer’s day.

Pesto Zucchini and Corn Pasta Salad

INGREDIENTS:
  • 1 cup quinoa, rinsed (I used 1 cup orzo)
  • 1 3/4 cups water or broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 4 cups zucchini (~2 medium sized zucchini), diced (I used yellow squash and zucchini)
  • 1 cup corn, fresh or frozen
  • salt and pepper to taste
  • 1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/4 cup green onions, sliced
  • 1/4 cup pine nuts, toasted
  • 1/2 cup basil pesto (homemade or store bought)
  • 2 tablespoons lemon juice
DIRECTIONS:
  1. Bring the water and quinoa (or pasta) to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
  2. Meanwhile, heat the oil over medium-high heat, add the garlic, zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
  3. Mix everything and enjoy!

Recipe from ClosetCooking

Salads

Peach and Goat Cheese Salad

cathysmaha1 Comment

YUMMY is the best word I can use to describe this salad. Quinoa salads are a favorite of mine and adding quinoa to this fresh salad add plant-based protein to your meal. The combination of fresh mint, fresh basil along with the dressing is perfect. I enjoyed this salad for 2 days after I originally served it and it was still delicious.

Peach and Goat Cheese Salad

INGREDIENTS:
  • 5 oz. spring mix or arugula
  • 1 cup cooked and cooled quinoa
  • 2 medium peaches, sliced or diced
  • 2 Persian cucumbers (or 1/2 English cucumber), thinly sliced into half moons
  • 1/2 cup roasted, salted almonds, roughly chopped
  • 1/4 cup chopped fresh basil leaves
  • 2 to 3 Tbsp. chopped fresh mint leaves
  • 3 oz. goat cheese, crumbled (sub feta)
  • 3 Tbsp. tahini (Fork-Lore: I used peanut butter)
  • 3 Tbsp. white balsamic vinegar
  • 1/2 tsp. granulated garlic (or garlic powder)
  • Kosher salt and black pepper to taste
DIRECTIONS:
  1. In a large bowl, combine greens, quinoa, peaches, cucumber, almonds, basil, mint, and goat cheese. Season with a pinch of salt and black pepper.
  2. In a glass jar or liquid measuring cup, combine tahini, white balsamic vinegar, and granulated garlic; mix to combine. Add 2 to 3 Tbsp. water to thin out to desired consistency. Season to taste with salt and black pepper. Pour dressing over salad and toss to combine.

Recipe from Dishingouthealth

Salads

Corn, Avocado and Quinoa Salad with Marinated Tomatoes

cathysmahaLeave a comment

Fresh summer salads are the best. Fresh sweet corn, garden tomatoes, quinoa and more go together so well! I added more quinoa that the salad called for but that’s a matter of personal taste.

Corn, Avocado and Quinoa Salad with Marinated Tomatoes

INGREDIENTS:
  • Salad: 
    • 1 cup quinoa, uncooked
    • 4 ears raw sweet corn, kernels cut off the cob
    • 1–2 cups marinated tomatoes (see recipe below)
    • 1 shallot, minced
    • lots of fresh cilantro and chives, minced
    • 1–2 limes, juice and zest
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1/2 cup Cotija cheese (optional)
    • 1–2 avocados, diced
  • Marinated Tomatoes: 
    • 1 pound cherry or grape tomatoes, halved or quartered
    • 1 clove garlic, finely grated
    • 2 tablespoons olive oil
    • 1 tablespoon vinegar or lemon juice
    • 1 tablespoon freshly minced herbs (I like parsley)
    • salt to taste (I use about 1/2 – 3/4 teaspoon kosher salt)
DIRECTIONS:
  1. Cook quinoa according to package directions.
  2. Prepare marinated tomatoes. 
  3. Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.
  4. The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up.
  5. If you’re using regular tomatoes instead of marinated tomatoes, you’ll want to add some fresh grated garlic, salt, and olive oil to compensate for the missing juices!

Recipe from PinchofYum

Salads

Peach Feta Salad

cathysmahaLeave a comment

Peach season is a favorite and I love trying peach salads of all kinds. I’ve made another Peach Feta Salad but adding avocado takes this salad to another level. The dressing is delicious, or you could use another citrusy dressing.

Peach Feta Salad

INGREDIENTS:
  • Salad:
    • 3 ears corn on the cob grilled, (~2 cups) (FORK-LORE I did not grill)
    • 1 cup diced cucumber 3-4 Persian cucumbers
    • 1-1/2 cups diced fresh peaches 2-3 (peel if you’d like, I don’t)
    • 1 small avocado diced
    • 8 basil leaves thinly sliced
    • Crumbled feta cheese added to taste
  • Dressing
    • 2 clementines 1 tsp zest; 2 tbsp juice
    • 1 lemon 1/2 tsp zest; 1 tbsp juice
    • 1-1/4 tablespoon honey
    • 1 teaspoon Dijon-style mustard
    • 1/4 teaspoon salt
    • 1/4 cup olive oil
DIRECTIONS:
  1. Combine all of the dressing ingredients in a small blender jar. Blend until smooth and emulsified. Don’t over-blend. Transfer to a mason jar and store in the fridge until ready to use.
  2. Preheat your grill to medium-high, about 400°F. Remove the husks and silk from the corn. Rub each ear with olive oil and sprinkle with salt and pepper. Place the corn directly on the grill and cook for 10 to 12 minutes, turning every 3 minutes, until lightly charred all over. Let the corn cool completely before slicing the kernels off the cob. Slice kernels off and add to a large bowl. Add all other salad ingredients, except for feta. Toss with the dressing (to taste, you may not want it all). Taste and adjust. Serve, adding feta to individual plates.

Recipe from Chelseasmessyapron

Mexican Dishes · Salads

Mexican Street Corn Salad

cathysmahaLeave a comment

A family backyard BBQ with grilled burgers and brats were complimented by this Mexican Street Corn Salad made by daughter, Sarah, and Richard. It was so delicious at the BBQ as well as cold the next day. We all love Mexican Street Corn and this is an easy way for all to enjoy! This Iowa girl (aka old lady) loves sweet corn!

Mexican Street Corn Salad

INGREDIENTS:
  • 8 ears of fresh corn, grilled and cut from the cob
  • about 1/4 cup melted butter
  • 1 grilled, chopped jalapeno (seeds removed)
  • 1/2 block of cotija cheese, crumbled
  • 1.5 limes, juiced
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • chopped cilantro to taste (about 1/2 cup)
  • generous sprinkle of tajin
  • generous sprinkle of chili powder
  • salt and pepper to taste
  • Sliced avocado
DIRECTIONS:
  1. Remove half of the husks and the silks from each ear of corn. Brush each ear with melted butter. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling. Cool. Remove husks and cut corn from the cob. Place in a bowl.
  2. Chop and add the jalapeno pepper and crumbled cotija cheese to the corn.
  3. Prepare the dressing, mixing together the lime, sour cream, mayonnaise, cilantro, tajin, chili powder, salt and pepper. Pour over the corn mixture and toss. Serve with sliced avocado on the top.

Recipe created by daughter, Sarah and Richard

Salads

Peach and Feta Corn Salad

cathysmahaLeave a comment

Peach and Feta Corn Salad is summer in a bowl. The salad was delicious freshly made but the leftovers the next day were even better. I thought the peaches and avocado would turn brown, but they didn’t. I would definitely let the salad sit for at least an hour before serving to let the flavors mellow. Definitely a repeat recipe for the summer!

Peach and Feta Corn Salad

INGREDIENTS:
  • 3 ears of corn
  • 2 large peaches, diced
  • 2 Persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1 small shallot, minced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 4 oz feta cheese, crumbled
  • 1 tbsp olive oil (for the corn)
  • Dressing:
    • Juice of 1 lime
    • Juice of 1/2 lemon
    • 1/4 tsp ground cumin
    • 1/4 cup olive oil
    • Salt and pepper, to taste
DIRECTIONS:
  1. Shuck the corn and brush with olive oil. Season with salt and pepper.
  2. Heat a large skillet over medium-high. Sear the corn, turning every few minutes, until lightly charred on all sides (about 10–12 minutes total).
  3. Let cool slightly, then slice the kernels off the cob. (Fork-Lore: I simply used cooked sweet corn off the cob and did not char the corn)
  4. In a large bowl, combine the corn, peaches, cucumbers, red bell pepper, shallot, green onions, cilantro, avocado, and feta. (For best texture, dice ingredients into small, uniform pieces.)
  5. In a separate bowl or jar, whisk together all dressing ingredients. Pour over the salad and toss gently to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to an hour to allow the flavors to develop and enjoy!

Recipe from Poosh

Asian Dishes · Salads

Thai Crunch Salad with Peanut Dressing

cathysmahaLeave a comment

Thai Crunch Salad is a repeat dish in my house and my daughter’s house. We discovered this recipe a few years ago from one of our favorite sources, IowaGirlEats. The dressing is so good, I could eat it by the spoonful. The salad keeps well, as long as you put the dressing on immediately before serving. If you are vegan or vegetarian, you can omit the chicken.

Thai Crunch Salad with Peanut Dressing

INGREDIENTS:
  • 3 cups coleslaw mix, green cabbage, red cabbage, carrot mix
  • 1/2 red pepper, sliced into thin matchsticks
  • 1 chicken breast, cooked then shredded
  • 2 green onions, chopped
  • 3 Tablespoons peanuts, finely chopped
  • 3 Tablespoons chopped cilantro
  • For the Thai Peanut Dressing:
    • 4 Tablespoons creamy peanut butter
    • 2 Tablespoons honey
    • 2 Tablespoons hot water
    • 1-1/2 Tablespoons gluten free reduced-sodium Tamari, or soy sauce if not GF
    • 1 Tablespoon rice vinegar
    • 1/2 lime, slice remaining 1/2 lime into wedges
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon toasted sesame oil
    • 1/4 teaspoon heaping ground ginger
    • 1 large or 2 small cloves garlic, pressed or finely minced
    • salt and pepper
DIRECTIONS:
  1. Add ingredients for Thai Peanut Dressing into bowl then whisk to combine. Taste then adjust lime juice for more acid, and/or add water to thin if necessary.
  2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

Recipe from IowaGirlEats

Salads

Spicy Cucumber Salad

cathysmahaLeave a comment

Cucumber salads are a favorite of mine and chili crunch has become a new obsession. This dish is so good, so simple. I ate the salad immediately and ate the leftovers the next day and found it to be just as good. A definite favorite!

Spicy Cucumber Salad

INGREDIENTS:
  • 1 1/2 cucumbers, sliced thin
  • 2 cloves garlic, minced
  • 1 1/4 tsp. sugar
  • 1 tbsp. Chinese black vinegar (I used rice vinegar)
  • 1 tbsp. spicy chili crisp
  • 1 tbsp. soy sauce
  • 1 1/2 tsp. toasted sesame oil
  • 1 tbsp. black sesame seeds
  • 1/4 cup green onion, chopped
DIRECTIONS:
  1. Place cucumbers in a bowl.
  2. Add remaining ingredients to a second bowl and stir to combine.
  3. Pour the dressing over the cucumbers and mix together.

Recipe from saltnpiipa

Greek · Salads · Vegetables

Mediterranean Crispy Rice Salad

cathysmahaLeave a comment

Mediterranean Crispy Rice Salad did not disappoint. I cooked the rice earlier in the day and roasted before making the salad. You could use leftover rice to season and roast as well. I did not have fresh mint on hand but it was good with just fresh parsley. The salad is fresh, filling, and crunchy. I could make this all summer long!

Mediterranean Crispy Rice Salad

INGREDIENTS:
  • 8 oz. rice
  • 2 cups water
  • 2 T. Italian seasoning
  • 1/4 cup avocado oil
  • 1/3 cup cauliflower, riced in food processor (I used 1 small bag of frozen cauliflower rice, cooked)
  • 5 Perisian cucumbers, thinly sliced (I used 1 large English cucumber)
  • handful of chopped fresh parsley
  • handful of chopped fresh mint (I omitted since I didn’t have any on hand)
  • 1/2 red onion, finely chopped
  • 1/2 cup grape or cherry tomatoes sliced in half
  • 2 oz. crumbled feta cheese
  • zest of 1 lemon
  • juice of 1 large lemon
  • 3-5 T. olive oil
  • salt & pepper
  • 1 tsp. chili flakes
DIRECTIONS:
  1. Prepare the rice. Cook one cup rice with 2 cups water until done. Cool.
  2. In a bowl, mix the rice with 2 T. Italian seasoning and 2 T. avocado oil, until evenly covered
  3. Grab a baking sheet, line with parchment, lay out the rice in one even layer, so it’s not overlapping. Pop into the oven at 425F for 25 minutes. At 25 minute, give it a mix and break up the rice and pop it back in for another 5-10 minutes. Time can vary by oven. Remove, then let cool completely.
  4. While the rice is cooling, make the salad. Rice the cauliflower (or cook frozen as stated in ingredients) . Thinly slice the cucumbers and add to a bowl along with the chopped parsley and mint, onion and tomatoes.
  5. Top the salad with 2 oz. crumbled feta cheese, the zest of 1 lemon.
  6. Dress the salad with the olive oil and juice of 1 lemon, a generous pinch of salt, fresh cracked pepper and chili flakes.
  7. Top the rice with the crispy rice, toss, then give it a taste. Best to eat this right away!
  8. NOTE from Fork-Lore: I had leftovers but kept the crispy rice separate from the dressed salad. The crispy rice will keep in the frig for a week and can be reheated, if necessary.

Recipe from ShredHappens