It’s Time for Stable Summer Salads

Andrea DiMauro

Andrea DiMauro › Andrea is the Creative Director for Food Truth, an online resource that empowers eaters to walk ...

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Editor’s note: We love Andrea DiMauro’s take on these stable summer salads. She is the creative director of Food Truth Online and has a real knack for preparing real food that is delicious.You can download the Food Truth app for iPhone and iPad, FREE in the App store!

What’s better than these sun-drenched days and summer picnics? A little less humidity and salads that stand up to it, that’s what. Ditch the standard soggy salad and make your picnic sensational using different salad ingredients like kale and bok choy and grilled vegetables.

Here are three of my favorites right now.

These recipes serve 4 as a side dish but are easily doubled.
BOK CHOY SLAW SALAD

For the salad:

5 cups bok choy

1 grated carrot

1 cup chopped snap peas

1/2 red pepper

For the dressing:

1 tbsp olive oil

1 tbsp sesame oil

2 tsp ume plum vinegar (or brown rice vinegar)

1 tbsp tamari

2 tsp grated fresh ginger

KALE CARROT SALAD WITH WALNUTS

For the salad:

6 cups torn kale leaves

2 grated carrots

For the dressing:

1 tbsp butter

1 tbsp honey

1/4 cup walnut oil (or olive oil)

2 tbsp apple cider vinegar

1 tsp Dijon mustard

GRILLED SALAD WITH CILANTRO-YOGURT DRESSING

For the salad:

4 medium zucchini

1 eggplant

2 red bell peppers

2 red onions

2 portabella mushroom caps

For the dressing:

1 tbsp curry powder

1/2 cup olive oil

1 cup plain yogurt

1/2 cup chopped cilantro leaves

1/4 cup finely chopped shallot or red onion

1 tbsp cider vinegar

zest of 1 lime

Method

BOK CHOY SLAW SALAD
Wash bok choy thoroughly and trim off the stem ends. Thinly slice 5 cups bok choy and combine in a bowl with 1 grated carrot, 1 cup chopped snap peas and 1/2 red pepper, thinly sliced. In a separate bowl, whisk together 1 tbsp olive oil, 1 tbsp sesame oil, 2 tsp ume plum vinegar (or brown rice vinegar) and 1 tbsp tamari with 2 tsp grated fresh ginger. Toss this dressing over the vegetables and refrigerate for 30 minutes. Toss again and sprinkle with 2 tbsp toasted sesame seeds before serving.

 

 

 

KALE CARROT SALAD WITH WALNUTS
Warm 1 tbsp butter and 1 tbsp honey in a small saucepan and toss with 1 cup walnuts to cover. Bake on a baking sheet in a 350 degree oven until fragrant, 10 minutes or less and let cool. Meanwhile in a large bowl whisk together 1/4 cup walnut oil (or olive oil), 2 tbsp apple cider vinegar and 1 tsp dijon mustard. Toss dressing with 6 cups torn kale leaves and 2 grated carrots. Top with walnuts and season with salt & pepper.

 

 

 

GRILLED SALAD WITH CILANTRO-YOGURT DRESSING
Stir 1 tbsp curry powder with 1/2 cup olive oil and toss to coat 4 medium zucchini and 1 eggplant (cut into 1/2 inch rounds), 2 red bell peppers cut into quarters (seeds and stems removed) and 2 red onions, peeled and sliced 1/2 inch thick rings and 2 portabella mushroom caps. Grill the vegetables and arrange on a serving dish. Serve warm or cool grilled veg with this dressing: 1 cup plain yogurt, 1/2 cup chopped cilantro leaves, 1/4 cup finely chopped shallot or red onion, 1 tbsp cider vinegar and the juice and zest of 1 lime.

Do you have some hot-weather salad ideas that you would like to share with the HandPicked Nation?

Photo credit: Staci Strauss

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