#Summer Salad

[yourdependente]

[andallshallbewell]

[wisterianwoman]

Summer Shrimp Salad with Creamy Avocado Dressing

The delicious Summer Shrimp Salad with Creamy Avocado Dressing is a refreshing and satisfying dish that bursts with flavors. This salad combines perfectly cooked shrimp, couscous, and a medley of fresh vegetables, creating a harmonious, delicious dish.

The delicious Summer Shrimp Salad with Creamy Avocado Dressing is a refreshing and satisfying dish that bursts with flavors. This salad combines perfectly cooked shrimp, tender grains, and a medley of fresh vegetables, creating a harmonious blend of textures and tastes. The star of this salad is the creamy avocado dressing. Made with ripe avocado, tangy Greek yogurt, zesty lemon juice, and…

[hollupletthemcook]

hot honey strawberry caprese 🍓🍯🔥

(I also think the pasta in this would be delish swapped for cooked cheese tortellini!)

[sayhowdycountrycritters]

With bounty from the garden, I made one of our favorite summer salads; cucumber, tomato and onion. Now just letting it marinate all day in a balsamic vinaigrette with avocado oil. We like to add fresh mozzarella as well. Yummy.

[garlicandzest]

This easy green bean potato tomato salad with fresh lemon dressing is a fantastic side dish for summer cookouts. This no mayonnaise potato salad is healthy and light, loaded with fresh herbs and goes great with everything from grilled steaks to chicken, pork and seafood.

[everyveganrecipe]

Delicious soba noodles are mixed with edamame, fresh fruit and vegetables, and a crunchy peanut butter sauce.

[ronniefein]

ASPARAGUS SALAD WITH POTATOES, TOMATOES AND FETA CHEESE

We’re big dairy eaters. And when the weather turns warmer, we’re big salad eaters too.

So this salad is perfect for us as summer approaches. I’ve made it a zillion times. Sometimes I substitute green beans or zucchini for the asparagus. Sometimes I use blue cheese (I’ve tried it with firm cheeses such as cheddar but prefer a soft, crumbly one). Sometimes I add leftover cooked fish, but mostly serve it as a side dish.

If you’re having a dairy meal for Shavuot, this would make a delicious first course or side dish. It’s filling, but light, so you have some room for cheese cake!

Follow me on Instagram @RonnieVFein

ASPARAGUS SALAD WITH POTATOES, TOMATOES AND FETA CHEESE

12 baby potatoes (such as Yukon Golds or Red Bliss)

1 bunch (about 12-16 ounces) asparagus, trimmed and cut into pieces about 2-inches long

1 cup cut up grape or cherry tomatoes (or chopped large tomato)

3 scallions, chopped or 1/3 cup chopped red onion

1/4 cup olive oil or avocado oil

2 tablespoons wine vinegar, approximately

1/2 cup crumbled feta, blue or goat cheese

freshly ground black pepper to taste

chopped parsley or chives

Place the potatoes in a saucepan and cover with water. Bring to a boil over high heat. Turn the heat to medium and cook for about 15 minutes or until barely tender. Add the asparagus to the saucepan and cook for about 3 minutes. Drain the vegetables and cool them down under cold running water. Drain and place on paper towels to dry. Peel the potatoes and cut them into smaller pieces. Place the potatoes and asparagus in a mixing bowl. Add the tomatoes and scallion and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients. Add the vinegar and toss again. Add the cheese and sprinkle to taste with pepper. Taste and add more vinegar if needed. Place in a serving bowl and sprinkle with parsley.

Makes 6 servings

[apinchoflour]

Peach mozzarella and arugula salad

[comfortspringstation]

Tomato & Cracker Salad

[paranatellonta]

Summer Salad

I made the mistake of leaving the window open while I was tossing the pasta salad. The scent of fresh herbs engulfed me, and before I knew it, a tall creature had crept into my home, body and face both hidden in large flaps of loose clothing in every possible shade of brown. Ignoring—or perhaps not hearing—my protests, the figure stalked towards the kitchen counter and dug its long claws into the pot. It lifted its hands and let the slick goodness of fusilli and salad leaves run between its fingers, allowed it to fall down its arms and to the floor tiles with a wet splat. Outside, a storm was brewing, sending cherry tomatoes and mozzarella balls into a juggling act as wild as the whirling thoughts in my head. Somehow, olives crunched between the creature’s teeth like crisp bug shells. Soundtracking itself with Dionysian groans, it emptied the pot of pasta salad, and then continued to lick every last drop of oil off its wrists, its elbows, its shoulders.

It was still hot. A moist 25°C stuck my shirt to my back. But everywhere, autumn was creeping in on the green of nature—even in my pot of pasta salad.

—

[Image description: Close-up of a colourful pasta salad in a metal pot. The salad includes lettuce, basil, olives, tomato pieces, and mozzarella.]

[snoopybutch]

antipasto inspired pasta salad

[rawfruitsous]

[cjl-nyc]

Vegan Summer Salad for lunch. Pasta, garbanzo, “tofu feta” with capers and basil

[sasukimimochi]

holy shit man. when red radishes are fresh and in season.

i think i just had a religious experience- /hyp

literally the crispiest least spicy radishes i've ever tasted.

i have never shoved a salad so fast down my gob-

also if you dont chop celery into your salad wyd?? try it! I dont like celery as much as i used to cuz i dont like the strings, but when you chop them up, its irrelevant! the flavor of fresh celery is so good, and if you add the leafy bit at the top its even better (if the celery is fresh enough) cuz its so fragrant. i didn't even use lettuce this time cuz i was too tired to chop it up, but the rest of the vegetables i used made up for it 100%

i'll include the salad below cuz i like it that much

so here's my fav salad reccomendation:

Large bowl (bc its hard to stir it otherwise, plus this is a meal)

handful of iceburg lettuce (do not make this the majority of your salad, you need the nutrition from the rest of the veggies!) or your preferred green (i prefer iceburg lettuce that i buy by the head bc its cheaper but also fresher which means more crisp)

1/3 english cucumber (chopped in half lengthwise then into 1/2 inch pieces)

the firmest ripe red tomatoes you can find, i have a lot of luck with on-the-vine tomatoes like cocktail tomatoes and round cherry tomatoes. these are going to have the best crisp and lessen the prep for your salad. add about a handful but you can add more!

handful chopped celery stalks (i chop mine to be about half an inch, whatever you consider bite sized will probably be good!) with the leafy part if its fresh enough

small handful of shredded cabbage of choice. tri-colored is fine but i like angel-hair cabbage which is all finely shredded light green cabbage! i get this bagged since the less work here is actually worth it and it doesn't get old fast, but make sure you buy a bag that looks good !

2 fresh cleaned and quartered red salad radishes (get them by the bunch preferably, they're fresher!)

your preferred dessing (mine is caesar dressing with a bit of balsamic vinaigrette or red wine vinaigrette)

a sprinkle of shredded parmesan. (i cannot stress enough shredded!!)

sprinkle of bacon bits (omit if you dont eat meat)

a few pieces of cooked chicken (you won't need much, i'm not a thin person and 4 small strips of chicken is MORE than enough)

toss all that together and enjoy!! its super good, sometimes i eat it with fries on the side. i like mixing normal ranch/buttermilk ranch with sriracha for those ❤

you can add other things you like of course, its customizable, this is just my favorite!! i wish i had some watermelon rn haha

[selbstgemacht-derfoodblog]

Knackige Tomaten, frischer Hüttenkäse und würziges Basilikum-Pesto: Es geht doch nichts über einen köstlich-erfrischenden Tomatensalat an einem heißen Sommertag. Das Rezept für den Hüttenkäsesalat mit Tomaten ist günstig, schnell zubereitet, low carb und proteinreich.