REFRESHING SUMMER SALAD

 REFRESHING SUMMER SALADS

Summer is knocking at the door. The season gets harsh in some parts of the country which becomes a challenge for us. So eating right the combination of food to beat the heat becomes utmost important. Once the weather gets extremely warm, a refreshing summer salad is where it’s at! Salads are a beautiful way to highlight the fresh produce of the season. 

So go ahead and enjoy the SUMMER VIBES with these four vibrant summer salad recipes that will keep you going all season long.

SPICY WATERMELON TOMATO SALAD

This spicy watermelon tomato salad is so delicious & refreshing - it's the perfect summer salad! The contrasting flavours of the tangy tomatoes, the spices, the sweetness of the watermelon, makes it an irresistible summer meal.

 

INGREDIENTS:

• 3 large tomatoes (red and green), sliced into wedges
• 5 cups cut watermelon
• 1 thinly sliced jalapeño or chillies
• Fresh basil
• 2 tablespoons toasted cashews
• ½ avocado, diced
• Salt to taste
• Lime wedges

FOR THE DRESSING:

• 1 tablespoon soy sauce
• 2 teaspoons fresh lime juice
• 1 small garlic clove, minced
• ½ teaspoon minced ginger

METHOD:

• Make the dressing: In a small bowl, combine the soy sauce lime juice, vinegar, garlic, and ginger.

• Add the tomato wedges, watermelon, and jalapeños/chillies on a platter or in a shallow bowl. (This salad should not be served in a deep bowl because the flavourful juices will sink to the bottom.)

• Drizzle with the dressing and mix well

• Top it with the basil, cashews, and avocado.

• Season to taste and serve with lime wedges.

SWEET CORN & ARUGULA PANZANELLA  

Made with a bounty of fresh tomatoes and fresh sweet corn, which is just now coming into season, this has to be the ultimate summer salad.

 

INGREDIENTS:

• 2 cups cubed whole-grain bread
• 2 cups corn, kernels cut from cob
• 2 medium tomatoes, sliced into wedges
• 2 cups arugula
• 3 tablespoons lime juice
• ½ teaspoon Dijon mustard
• 1 small onion, very thinly sliced
• 2 garlic cloves, minced
• Pinches of red pepper flakes
• Salt to taste
• Fresh basil
• Shaved pecorino cheese
• Extra-virgin olive oil, more for drizzling

METHOD:

• In the bottom of a large bowl, make the dressing by mixing together 3 tablespoons of olive oil, the lime juice, mustard, salt, onion and garlic. Set aside.

• Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the bread cubes on the baking sheet, drizzle with olive oil, and toss to coat. Bake until toasted, about 8 minutes. You could optional toast the bread slices in a toaster.

• To the large bowl, add the (raw) corn, tomatoes, toasted bread, arugula, a few pinches of red pepper flakes, salt and toss.

• Spread onto a platter and top with the basil and shaved cheese, if using. Serve.

CHICKPEA AND MANGO SALAD

Make this fresh, fun summer salad recipe for your Sunday brunch! With lots of fresh herbs, juicy and sweet mangoes, and crisp veggies, it's summer food at its finest.

INGREDIENTS:

• 1 red pepper, diced
• 1 ripe mango, cubed
• 1 small cucumber, chopped
• ½ small onion, diced
• 1 small garlic clove, minced
• 1 cup chickpeas, soaked overnight
• ½ chopped fresh herbs (mint, basil, cilantro)
• Extra-virgin olive oil, for drizzling
• 1 packed cup arugula
• ¼ cup toasted pine nuts

FOR THE DRESSING:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon of sweet paprika
• ½ teaspoon cumin
• Salt to taste
• freshly ground black pepper

METHOD:

• In a large bowl, combine the red pepper, mango, cucumber, onion, garlic, herbs, salt, and fresh black pepper.

• Pressure cook the chickpea and garlic until soft or al dente. Toss with a little olive oil and set aside to cool to room temp before adding to the salad.

• Make the dressing. In a small bowl, stir together the olive oil, lemon juice, cumin, sweet paprika, salt and pepper.

• Mix all the ingredients, add the arugula leaves to the salad and toss to coat. Season to taste and top with toasted pine nuts.

• This salad is also delicious with crumbled feta cheese on top.

BROCCOLI AND ALMOND SALAD

Tangy, refreshing, and full of yummy flavours, this summer salad recipe is the perfect easy summer dish! Go ahead and enjoy this bowlful of joy on a bright summer afternoon.

INGREDIENTS:

• 1 medium size broccoli cut into small florets
• 3 tablespoons of olive oil
• 3 tablespoons mayo
• 1 tablespoons of lime juice
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup or honey
• Salt to taste
• 1/2 cup diced onions, dried cranberries
• 1 cup of almonds

METHOD:

• Chop the broccoli florets into small pieces. You could add the diced stems too.

• In a large bowl, whisk together the olive oil, mayo, lime juice, mustard, maple syrup and salt.

• Add the broccoli, onions, and cranberries and toss into the salad dressing.

• Roast the almonds for 10 mins and let it cool for 5 minutes.

• Add the almonds into the salad, just before serving. Season to taste and serve.

These salad recipes can be had for all meals. It's a must to include a salad to almost all your meals, it is a great way to beat the summer heat, is to have loads of these light and nutritious salads. If you want your salad to have more desi vibe, do check out this amazing Indian salad recipes from popular homechef Archana.

If you like something simple, healthy and light for breakfast, do try our breakfast recipes .