3 Salad Recipes Made for Summertime

As sweet, sweet summertime begins to wind down, we're savoring our favorite meals of the season as long as we can. At So Good So You, we like to switch up our recipes based on what season we’re in. During the summer, that means lots of refreshing beverages, shareable appetizers you can bring on a picnic, and delicious salads that always taste better with the sun shining above. This week we’re resharing three summer salad recipes we've enjoyed all summer long. It's never too late to give it a try!

If you get a chance to try one yourself, be sure to comment and tag us on social media. We can’t wait to see how they turn out!

 

Greek Quinoa Salad - via @well_nyss @livewellbylaney

Serves: 4

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Ingredients

Salad:

  • ¼ cup tri-colored or red quinoa (dry)
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, chopped into cubes
  • ½ cup red onion, chopped
  • 1 15oz can of garbanzo beans (chickpeas)
  • 1 block extra firm tofu, diced
  • top with greek vinaigrette

Greek Vinaigrette:

  • ½ cup olive oil
  • 1 tbsp balsamic vinegar
  • juice of ó lemon
  • 1 tsp oregano
  • ½ tsp garlic powder
  • salt & pepper to taste

Instructions

  1. Add ¼ cup dried quinoa and ½ cup water to a small pot and bring to a boil.
  2. Return to low heat, cover, and simmer until water is absorbed.
  3. While quinoa is cooking, combine the dressing ingredients and whisk well.
  4. Chop up the tomato, cucumber, and onion and combine in a bowl with the chickpeas.
  1. In a separate bowl, chop the tofu into small cubes and cover with a little dressing to ensure they absorb the flavor.
  2. Add tofu and cooked quinoa into the bowl and coat with the dressing. Stir well and enjoy.

 

Power Green Salad - via @well_nyss @livewellbylaney

Serves: 2

Prep Time: 5 minutes

Cook Time: 40 minutes

(tip: cook farro in advance)

Ingredients

Salad:

  • 3-4 handfuls of mixed greens
  • ½ cup farro, cooked
  • ½  small-medium cucumber, diced
  • 1 cup red cabbage, cooked
  • 3 beets, cooked
  • 2-3 tbsp cup raw pumpkin seeds or hemp hearts
  • top with maple tahini vinaigrette

Maple Tahini Vinaigrette:

  • ¼ cup tahini
  • 1 ½ tbsp maple syrup
  • 1 ½ tbsp lemon juice
  • 2-4 tbsp water
  • (more as desired)
  • salt & pepper to taste

 

Instructions

  1. Fill a medium pot half full of water and bring to a boil. Add the farro, reduce heat, and simmer until the farro is tender (15 to 20 min. for pearled farro; 20 to 30 min. for semi-pearled farro; up to 40 min. For whole farro).
  2. While cooking, toss mixed power greens, cucumber, red cabbage, seeds and beets into a bowl. Set aside.
  3. When farro is finished, strain the water and run under cold water to cool and stop cooking. Add into the salad bowl and toss.
  4. For dressing, combine ingredients and use a whisk until creamy consistency. Pour over salad and use tongs to mix. Top with additional seeds if desired!

 

Lemony Roasted Broccoli, Arugula, Lentil and Kale salad - via Cookie & Kate

Serves: 2-4 

Total time: 50 minutes

Salad

  • 1 large bunch of broccoli
  • ¾ pound Brussels sprouts (or more broccoli)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon fine sea salt
  • ½ cup black beluga lentils (or green/Puy lentils), picked through for debris and rinsed
  • 1 ¼ cups water
  • 4 big handfuls of arugula
  • ½ cup freshly grated Parmesan cheese (optional)
      • We love Violife Vegan Parmesan - looks and tastes like the real thing, but leaves the dairy for baby cows

Lemon Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice, to taste
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, pressed or minced
  • Pinch of red pepper flakes
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste

Ingredients

  1. Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper for easy-clean-up. Cut the broccoli florets into bite-sized pieces. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters.
  2. Toss the florets and sprouts in the olive oil so they are lightly coated, and sprinkle with the salt. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd). Bake for 24 to 28 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.
  3. In the meantime, bring the water to a boil in a medium saucepan. Stir in the lentils. Reduce the heat, cover and simmer for 20 to 25 minutes, until the lentils are tender but still retain their shape. Drain off any excess water.
  4. Whisk together the vinaigrette ingredients while the roasted vegetables and lentils cool a bit.
  5. In a large serving bowl, combine the roasted vegetables, cooked lentils and arugula. Drizzle with vinaigrette, sprinkle in the Parmesan and toss well. Taste and add more lemon juice (for more zing), salt (for more overall flavor), and/or pepper, if needed. This salad is best served immediately.

We wouldn’t be doing our job if we failed to mention that each of these recipes pairs wonderfully with a probiotic shot. The Greek Quinoa Salad with a Detox shot, Power Green Salad with Longevity, and Lemony Roasted Brocolli, Arugula Lentil and Kale Salad with Beauty. For a well-rounded meal, find a grocery store near you by using our store finder.


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