4 Summer Salads that will wow

Need a quick and easy dinner idea that won’t leave you feeling guilty? Need to take a dish to a friend’s house for that summer get together? Well I have 4 delicious solutions that will make your friends and family begging for more! Even better, they can all be prepped ahead and only require a quick last minute toss, add-in or a few minutes on the grill. Happy eating!

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Chickpea Salad

Author: Riley Shaia

Ingredients

• 1 avocado
• 1-2 fresh lemons
• 1 can chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 1 1/2 cups grape tomatoes, halved
• 1 cup cucumber, diced
• 1 1/2 cup fresh parsley, chopped
• 1 bell pepper, diced
• 2-4 tbsp flavored vinegar
• 1/4-1/2 tsp cumin
• Salt and pepper to taste
• Optional: black olives, halved

Instructions

1. Layer ingredients from avocado to pepper in a bowl.
2. Combine rest of ingredients to make a dressing.  Toss the dressing with ingredients in the bowl.
3. Refrigerate for 1 hour then serve.

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Grilled Caesar

Yield: 4-5

Author: Riley Shaia

Ingredients

Salad

• 2 cans cannellini beans, rinsed and drained
• 2 cups grape tomatoes, halved
• 4 Tbs chopped parsley
• 4 romaine hearts
• 1 large red onion, cut into slices

Dressing

• 1 cup cashews
• 1 cup aquafaba
• 2 Medjool dates, pitted
• 2 Tbs apple cider vinegar
• 2 Tbs lemon juice
• 2 Tbs stone ground mustard
• 1 tsp miso (optional)
• 1 tsp black pepper
• 1/2 garlic powder
• 1 Tbs each of capers and brine (optional)

Instructions

Dressing

1. Place all the ingredients in a blender and blend until creamy.
2. Ingredients can be stored in the refrigerator for up to 14 days.

Salad

1. Combine beans, parsley, tomatoes and 6 tbs of dressing.  Set aside.
2. Cut romaine hearts in half lengthwise keeping cores intact.   Wash lettuce by rinsing under cold water without separating leaves.  Shake out excess water and place cut side down to dry. 
3. Baste lettuce and onion with dressing and grill onion and lettuce for 2-3 minutes on each side over medium heat.
4. To plate the salad, place romaine half on the plate and top with bean mixture and any additional dressing that is desired.

Notes:

If you need less sodium feel free to reduce or eliminate miso and/or capers.

If you want more tanginess in the dressing, add more lemon juice or vinegar.

If you want more sweetness in the dressing, increase the amount of dates.

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Carrot and Avocado Salad

Author: Riley Shaia

Prep time: 10 MinCook time: 25 MinInactive time: 25 MinTotal time: 1 Hour

Ingredients

• 8-10 carrots peeled and cut into rounds
• 1 can of chickpeas (rinsed and drained)
• 1/2 tsp. ground cumin
• Salt and pepper to taste
• 1 avocado, peeled pitted and diced
• 2 tbsp. fresh lemon juice
• 1/4 cup chopped parsley
• 4 cups mixed greens
• Additional homemade or store bougth vinaigrette to taste

Instructions

1. Heat oven to 400 degrees.
2. Place cut carrots, chickpeas, cumin, salt and pepper on a lined baking sheet and toss to combine.
3. Bake the carrot and chickpeas mixture for 25-30 minutes or until roasted and slightly brown.
4. Toss carrots and chickpeas with lemon juice, avocado and parsley.  Add additional salt and pepper to taste as desired.
5. Toss the greens with vinaigrette then place carrot and chickpea mixture over top of the greens and enjoy!

Notes:

Salad can be eaten without greens as a side dish.

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Kale Salad with Apple Walnut Dressing

Author: Riley Shaia

Ingredients

• 2 Bags Sweet Kale Salad Mix (12 oz. each)
• 2 apples, cored and coarsely chopped
• 2 tbsp. Dijon mustard
• 6 tbsp. red wine or lemon flavored vinegar
• 3 regular or 1 1/2 Medjol dates
• 1/2 cup walnuts, toasted

Instructions

1. Empty the salad mix into a large bowl discarding the dressing and mixing the cranberries and the pumpkin seeds into the kale mixture.
2. Place the remaining ingredients into a blender and blend until smooth.
3. Add 3/4 of the dressing to the kale mixture and mix until combined.  Place in the refrigerator to chill.  When reasy to serve add additional dressing if desired.

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