This time of year, with the abundance of seasonal veggies and varietals, it’s such a no brainer (and treat!) to eat salads throughout the day. With the fresh ingredients, the cooling effect on hot days, and the fun and easy ways to adapt/incorporate whatever ingredients you have on hand in fridge or in garden, it’s no wonder everyone loves a good summer salad. Here is a round-up of 3 of my standing favorites, with direct inspiration from the contents of our own humble little garden that is producing in plenty.

I hope you’ll take a moment to comment and share your family’s favorites in the comments below–it’s always fun to mix things up.

This year with lettuce and kale and spinach growing abundantly right outside my window, I’m getting daily inspiration for salads, and if you’re growing greens, they are crying out for fun new variations. For the last recipe, it can be made even heartier (lunch status) with added quinoa, or left on it’s on as a dazzling side. Enjoy–let me know which ones you make, and tag me if you share pics of these at all your summer bbqs and gatherings!

Beet, Goat Cheese and Fresh Lettuce Salad

*Note: this requires some time for cooking the beets, so you may want to do it in 2 stages, roasting earlier in the day, and then prepping salad at dinner time or when the guests are around*

Ingredients—simple!

• 4 farm fresh beets
• 2-3 medium heads of fresh lettuce–the variety is up to you and what you have around–I prefer the crunchy green variety
• 1 small log of goat cheese-organic
• Extra virgin olive oil and balsamic vinegar, salt and pepper

Directions–also simple:

Wrap the beets in tinfoil (individually) and roast at 375 for 1-1.5 hours, depending on size. After an hour, check them all and some of the smaller ones may be done, the bigger ones may take up to 1.5 hours to get to where you can easily cut into with a butter knife. You’re going to want to let them cool, then peel them with your fingers by gently tugging on the skin, it should come off easily, and then you can trim any tough spots and cube into small cubes.

Prep the lettuce–wash/dry/tear to your desired size. Dump the beets into the salad and crumble half of the goat cheese log. Toss the EVOO, balsamic in and salt/pepper to taste, it does better to toss the full salad rather than doing it serving by serving.

You can adjust quantities depending on how many people you’re serving, we tend to have this last us for several salads (storing the prepped beets in a bowl for easy assembly)…and believe me, just because it’s stupid simple, doesn’t mean this isn’t one of the tasty things you eat this summer. Don’t believe me? Try it!

 

Watermelon, Mint and Feta Salad

This one is to die for. And I bet you have many of the ingredients readily available during these summer days. I highly recommend planning an entire BBQ or family taco night with chili corn, etc around this dish–it’s so memorable.

The lime zest dressing is fun, but totally optional: the 3 flavors stand together so perfectly on their own that often I just serve it that way–it’s up to you–have fun with it!

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Ingredients:

• One whole organic watermelon, cubed (on the small side)
• 6 oz feta cheese (may not use the entire container)
• 3-4 generous sprigs of mint, fresher the better–roughly 1/4-1/2 cup when finely chopped
• Freshly ground salt and pepper
  • Optional dressing:
    • 1 tbsp lime juice
    • 1 tsp lime zest
    • 3 tbsp EVOO for drizzling

Directions:

Cube the watermelon, toss into a large bowl, add the cheese and chopped mint. Season as you see fit. Enjoy. It will last for up to 48 hours (gets more liquidy but holds flavors well) so make big batches and enjoy often!

YUM. Enjoy that and see how long it sticks around when you make a batch. I find myself eating it with every meal when it’s in the fridge.

Finally, a throwback classic from a few years ago on my other food blog, this is an all-time favorite, and while it takes a bit more work than the 2 above, it lasts well in the fridge and works well for lunches and accompanying any sort of BBQ dishes, like meats. Just trust me, you have to try this.

Massaged Kale Salad with Roasted Tomatoes and Sunflower seeds

Kale is a bandwagon many have jumped on, with good reason. I love that the massaging of the salad makes easier to digest and brings out all the great enzymes and flavor of the kale, and it will last well for several days, so make a weekend batch and enjoy!

Ingredients:

• Small tub of cherry or grape tomatoes
• 1 bunch kale (lacinato or curly)–this year I’m growing purple kale in my garden, and its fun for added color
• 1/2 cup red or white quinoa
• few handfuls of chickpeas
• Red onion chopped and roasted with the tomatoes
• 1/4 – 1/2 cup grated pecorino cheese  (I was fine without having this…it’s up to you)
• 1/2 cup roasted sunflower or pumpkin seeds

Dressing:

• 1-3 cloves garlic
• juice and zest of 1 lemon
• lemon olive oil if you have, or regular olive oil works too
  • honey balsamic is a wonderful, though not essential addition–mellower than traditional balsamics but gives it the edge you need…

Now go for it:

Preheat oven to 400F. Cut tomatoes in half, along with diced red onions, place in baking tray lined with aluminum foil, pour over a little olive oil, salt and pepper and pop in the oven for 20-30 minutes until soft. On a separate tray, roast sunflower or pumpkin seeds for about 8-10 minutes until brown.

Rinse the quinoa well to remove the bitter taste, and prepare as the package instructs you:)

Rinse kale and then tear up the leaves into small pieces. Remove stems…Emma really wanted them in the salad so they did end up in it again at the end…thanks for the extra fiber, lovey.

For the salad dressing: crush 1-2 cloves of garlic with 1/2 teaspoon salt. Add the lemon juice and whisk all together adding the oils and vinegars to taste.

Then have some fun massaging your kale with the dressing! In a large boil, combine the kale with the salad dressing.  Massage/rub the leaves with the dressing vigorously. You’ll notice the leaves start to soften and wilt. Then add the cherry tomatoes, onions, chickpeas and quinoa and mix it all up. Top off the salad with the roasted sunflower or pumpkin seeds.

*Note, quinoa can be omitted if you’re looking for more of a side salad with a meal, but with the quinoa it stands alone as a healthy iron and nutrient-filled lunch.