Bring on all the summer salads!
When summertime rolls around, I always find myself looking for easy recipes to whip up for weeknight dinners. This shrimp pasta, pictured above, is one of my favorites! Aside from this super easy meal, salads are always a go-to option of mine. Whether it’s pasta salad (they can be healthy, trust me), a quick greek salad, chicken salad (YUM), grilled steak salad, or something packed with ALL my favorite veggies, like a cucumber salad, give.me.all.the.salads. They are quick and healthy, and I have been seeing SO many over on Pinterest! I’m dying to whip up a tasty caprese salad (you had me at cherry tomatoes), I love sitting out in the backyard with a yummy salad and a nice glass of wine. I grabbed a few of my favorite recipes and listed them below, so you have summer salad options at the ready.
Summer Salad Recipes: Kale and Brussels Sprouts Salad
Friends, I’m not joking when I say I literally make this salad once a week. It is SO good and super simple to make! I love love love it as a side dish too! The tangy dressing is…*chef’s kiss*. Here is the recipe:
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp shallot, finely minced
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil
2-3 c thinly sliced kale (approx 1/2 a bunch)
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped
1/4 c roasted almonds, chopped*
1/2 c Pecorino cheese, finely grated
Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.
Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.
BLT Salmon Kale Salad
I’ve posted this recipe on the blog before, and it is still one of my favorites! It is so easy and not your typical green salad recipe. I never get tired of this one, and I promise you won’t either!
2, 6oz salmon filets
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon brown sugar
1/2 teaspoon pepper
3 slices bacon
1 cup cherry or grape tomatoes, sliced in half
1 avocado, chopped
Mixed greens (I used a baby kale, arugula, and radicchio blend)
Preheat oven to 400 degrees. Add smoked paprika, salt, brown sugar, and pepper to a small dish then mix to combine and set aside.
Place bacon in a large, cold cast iron or other oven safe skillet then turn heat to medium and cook until bacon is crisp. Remove to a paper towel-lined plate to drain then chop when cool. Remove all but 1 Tablespoon bacon grease from the skillet then turn heat up to medium-high.
Squeeze lemon juice over salmon then sprinkle seasoning mix generously on top and rub in lightly. Add salmon to skillet skin side up then saute for 2 minutes. Flip then saute for 3 minutes, and then place the entire skillet into the preheated oven and bake for 6 minutes.
Divide lettuce between two plates then top with chopped bacon, tomatoes, avocado, and BBQ salmon. Serve with your favorite salad dressing.
Power Kale Salad
This is such a great healthy option that is so easy! You need to try this one – it will satisfy all of your summer cravings, and it’s perfect for summer lunches.
1 tbs Granola
2 slices Turkey Bacon
2 tbs Roasted Beets
1/2 Gilled Chicken Breast
1 1/2 cup Kale
1/4 cup Olive Oil
2 tbs Lemon
Salt & Pepper
1 tsp Shallots
1 tsp Garlic
1 tbs Dijion Mustard
Mix it all together and enjoy!
Mango and Feta Salad
I love adding fruit into salads for summer, like this recipe! The mango seems like the perfect addition for those warm sunny days! I am dying to add this one to my list of recipes to try!
400g mixed lettuce leaves (preferably organic)
8 thin slices hard feta
1/2 mango, thinly sliced
1/2 avocado, thinly sliced
2 tbsp pistachio nuts, shelled
Arrange the mixed lettuce leaves in a large serving dish;
Arrange the avocado, mango and feta throughout the salad;
Sprinkle with pistachio nuts;
Drizzle with avocado oil (or alternative good quality oil) and balsamic glaze;
Store in the fridge until ready to serve.
Here are some of my favorite things to use when making salads in the summer!
Do you love making summer salads as much as I do? Let me know your favorites!