summer salads

Today I’m excited to have Jessica from green tea and kimchi here on Mint to share three of her favorite summer salad recipes. Jessica is a food blogger and brand new mom, who just made the move from Korea back home to the US. (As a side note, be sure to check out this post on recycling some of your old clothing into baby items. Brilliant!) Thanks Jessica!

—Ellie

carrot strawberry salad

Life as a new mom can certainly be enough to change one’s cooking style. Since my son made his way into our world earlier this spring, I have had the pleasure of cooking up a family meal here and there but certainly not as often as I did pre-baby. Now that the little one and i are getting to understand each other better and settling into more of a routine, I’m finding myself in the kitchen more and more and it feels great to be back!

Still, time is precious so a simple vibrant salad seems to make its way to my table most days. And with the weather warming up, crisp summer salads are just what my body craves. I’ve been experimenting with a monochromatic scheme and have quite enjoyed the splash of color on my plate this season. Here are a few of my recent favorites…

PAPAYA CARROT SALAD

a handful of baby spinach
a handful of arugula
a carrot or two
a 2 inch round of papaya, seeds removed
a handful of strawberries
a scallion

Layer the spinach and arugula on a plate. Scrub the carrots and slice into ribbons, using a vegetable peeler. Layer on top of the greens. Slice the papaya and strawberries as thinly as possible and add to the salad. Sprinkle some finely chopped scallions on top and drizzle with citrus vinaigrette.

CITRUS VINAIGRETTE | combine all ingredients together and adjust to taste
a quarter cup of olive oil
juice of half an orange
juice of half a lemon
a clove of garlic, minced
>a tablespoon of stone ground mustard
a tablespoon of honey
a dash of sea salt + fresh cracked pepper

——–

rustic green salad

RUSTIC GREEN SALAD

a handful of baby spinach
a handful of arugula
a half cup of sweet peas, fresh or frozen
a half a zucchini, sliced into half inch rounds
olive oil
sea salt
a handful of pickled grape leaves (optional)
a stalk of celery, finely chopped

Layer the spinach and arugula on a plate. In a small pan, heat the peas with just a splash of water on low for 2-3 minutes, until water has evaporated. Set on top of the greens. In the same pan, saute the zucchini in just a bit of olive oil (too much will result in soggy zucchini) and a generous sprinkling of salt, until lightly browned. layer over the greens. Add a few grape leaves and a bit of celery and top with creamy cilantro avocado dressing.

CREAMY CILANTRO AVOCADO DRESSING | combine all ingredients together and adjust to taste

a half cup of olive oil
a quarter cup of apple cider vinegar
a clove of garlic, minced
half an avocado, mashed
a handful of cilantro leaves, finely chopped
a dash of sea salt + fresh cracked pepper

——–

pomegranate beet salad

POMEGRANATE BEET SALAD

a handful of spring greens
a handful of arugula
half a beet, scrubbed well
a quarter of a red onion
a few red radishes of any variety
kalamata olives, pits removed and sliced in half
pomegranate seeds
a few leaves of fresh basil (optional)

Layer the spinach and arugula on a plate. slice the beet, onion and radishes as thinly as possible, layering over the greens. Sprinkle the olives and pomegranate seeds over top (and basil leaves, if using) and drizzle with pomegranate vinaigrette.

POMEGRANATE VINAIGRETTE | combine all ingredients together and adjust to taste

a quarter cup of olive oil
a quarter cup of balsamic vinegar
a splash of pomegranate juice
a dash of sea salt + fresh cracked pepper

—Jessica

2 Responses to “summer salads”

Erin

June 14, 2013 at 11:32 am

All of these salads look so yummy! I’m going to have to try that Rustic Green Salad! I love the bite that arugula has to it, but I’ve never heard of that optional ingredient: pickled grape leaves?!

x Erin

jessica

July 8, 2013 at 3:38 pm

yes, erin! i actually bought them with the intention to make stuffed grape leaves but when that never happened, i started chopping them up and throwing them in salads and rice bowls… relish!

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