Ok Leslie, yes, salads laden with thousand island and iceberg lettuce are disgusting. But we have some salads to add some health and color to your plate before you indulge in the dark chocolate peanut butter cups from Trader Joe’s. Spring and Summer=salad season.
We had turkey burgers the other night, and I made a Mediterranean salad from Skinnytaste to accompany our bunless burgers because #healthjourney because I’ve eaten desserts every night since quarantine started so #bigKatrescue.
It was SO easy and SO fresh, and I have it on my grocery list to make again this week.
2 1/2 c. chopped English cucumbers
1 1/2 c. cups quartered small heirloom cherry tomatoes
1/3 c. chopped red onion
2 t. finely chopped fresh mint
2 1/2 T. fresh lemon juice
1 T. EVOO
1/4 t. kosher salt
freshly ground black pepper
Combine all the ingredients. Mix well. Cover and let refrigerate an hour before serving.
When it’s cold, I want soup and comforting things for dinner like most people. Now that we are approaching that time of year when it will soon be 800 degrees, I want light meals. Come July when it will feel like we are on the surface of the sun, I’ll want to wear nothing but crop tops and eat grapes for dinner. Not really. I wouldn’t do that, but you get the idea.
Here is a salad I love that screams WARM WEATHER. It’s perfect.
What you need:
1 cup quinoa
Green of choice (Please don’t use iceberg because that would be a sin)
Toasted almonds or pine nuts
Cheese if you please (Goat or feta will do the trick)
Lemon dill dressing
1/2 cup mild tasting olive oil or avocado oil
1/4 cup fresh lemon juice
1 1/2 tbsp. dijon mustard
1 tsp honey
1 tsp. dried dill
Salt and pepper to taste
I’ve also made this salad with the bulk of it being quinoa and chopped up some spinach or other greens to add in. I love it that way too.
This dressing is also great on a salmon salad or would be good on a grilled chicken one too. You know what they say: the sky is the limit with lemon.
We hope you give these a try. Lettuce know what you think!