Summer is finally here!! Ring the bells, sound the alarms, shout it from the roof tops!
We were a little desperate for summer around these parts, as you can tell from my excitement, and especially for summer foods! Typically, they are so fresh, clean and tasty that I couldn’t help but put together a Summer Salad Series to launch our summer season in the right direction.
These 4 salads all have well-balanced macronutrients, including high protein, which is very important if you are wanting to lose weight, or build muscle.
Below is the recipe, but if you would like to also see the video link of the recipe being made, just click on the title.
Let’s dig right in!
Southwest Black Bean and Avocado Salad
Recipe:
2 cans black beans
2 cups roasted corn niblets (or 3 cobs shucked)
3 red peppers roasted and peeled, then chopped
1 avocado diced
2 tbsp green onion chopped
1/3 c cilantro chopped
4 oz feta crumbled
Dressing:
3 tbsp seasoned rice vinegar
3 tbsp orange juice
1/3 c olive oil
1 garlic clove
1 tbsp chipotle pepper chopped
1 tsp salt
Blend all dressing ingredients together till smooth.
Mix all salad ingredients in a bowl and add dressing. Mix until thoroughly combined.
To roast corn: Place 2 cups corn in a dry skillet over medium heat and roast for 5 min.
To roast peppers: Place cut peppers skin side up under broiler. Broil until lightly charred. Cool and remove skins.
Crunchy Thai Chicken Slaw Salad
Recipe:
2 c. coleslaw
2 c. broccoli slaw
1 c. matchstick carrots
1 bunch green onions chopped
1 red pepper chopped
1/2 c cilantro chopped
1 rotisserie chicken shredded
1 c. thai peanut sauce (recipe below)
1/2 c chopped peanuts
Thai Peanut Sauce:
3/4 c light coconut milk
1/2 cup peanut butter
2 tbsp sesame oil
1/4 c lime juice
2 tbsp soy sauce
1 tsp sambel olek
1 tbsp rice vinegar
1 tbsp honey
Great for a summer bbq, company or even a weekday meal, this salad will make you the hero the next time the family sits down to eat.
Recipe:
Salad
2 cups cooked quinoa (I cook mine in chicken stock)
2 cups organic cherry tomatoes
2 handfuls of spinach
Bunch of grilled asparagus (drizzle with olive oil, salt and pepper, and bake at 400 approx. 15 min)
1/2 c. toasted slivered almonds
6 Bocconcini sliced into quarters
2/3 cup of the wonder woman dressing (below)
Wonder Woman Dressing:
In a blender combine all of the following:
1 peeled avocado
1/2 c chopped flat leaf parsley
1/2 c chopped cilantro
2 garlic cloves
Juice of a lime
1/2 c water
1/3 c olive oil\1 tsp salt
1/2 c walnuts
1 tsp sambal olek (optional for heat)
This dressing is delicious and can be used as sauce for chicken, salmon, shrimp or as a dip for vegetables.
Buddha Bowl
Spinach
Cooked Chicken cubes
Cooked brown rice
Spiralized or shredded beets and carrots
Chopped red pepper
Toasted almond slivers
Dressing:
2/3 c olive oil
1/2 c nutritional yeast
1/8 c apple cider vinegar
1/8 c water
1/8 c soy sauce
1 garlic clove
1 tbsp tahini or peanut butter
