Shopping Cart

Two Sweet and Savory Salads You’ll Crave All Summer Long

Posted by Liss Energy on
Colorful salad with tomatoes and avocado

Now that the weather has warmed up and the summer season is finally upon us, it’s the perfect time to whip up some fresh and light dishes to serve at your next barbecue. Salads tend to get a bad rap for being boring, but by combining seasonal produce that’s at its peak ripeness with nutty quinoa, peppery greens, tangy dressings and grilled chicken, these salad recipes can elevate any meal or hold their own as the main course.

Watermelon, Feta and Cucumber Salad with Grilled Chicken

Serves 4

For the salad:

  • 4 cups watermelon, cubed
  • 1/4 cup feta cheese
  • 1 large English cucumber, chopped
  • 1 shallot, sliced thin
  • Handful of fresh mint, chopped
  • 8 cups arugula

For the grilled chicken:

  • 1 lb boneless, skinless chicken breast
  • 1 tbsp extra virgin olive oil
  • Juice of 1/2 lemon
  • 1 tsp dried oregano
  • 1 garlic clove, minced
  • Sprinkle of salt and pepper

For the dressing:

  • 2 tbsp extra virgin olive oil
  • Juice of 1/2 lemon
  • Sprinkle of salt and pepper

Directions:

  1. Whisk the olive oil, lemon juice, oregano, garlic, salt and pepper together in a bowl and place the chicken in the marinade to sit for about 20 minutes.
  2. While the chicken marinates, add all of the salad ingredients to a large bowl and toss to combine. Set aside.
  3. Heat the grill to medium-high and add the chicken, cooking 6-8 minutes per side or until the internal temperature reaches 165 degrees F.
  4. Once the chicken is done, let it cool for a few minutes before slicing it and adding it to the salad.
  5. Whisk together the remaining olive oil, lemon juice and salt and pepper, and drizzle it over the salad, giving it another toss before serving.

Grilled Vegetable and Quinoa Salad

Serves 4

For the salad:

  • 2 zucchini squash, cut crosswise into 1/2-inch thick slices
  • 2 yellow squash, cut crosswise into 1/2-inch thick slices
  • 1 pint cherry tomatoes
  • 1 avocado, diced
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1 cup red quinoa
  • 2 cups vegetable stock
  • 8 cups fresh baby spinach

For the vinaigrette:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • Sprinkle of salt and pepper

Directions:

  1. Lightly coat the zucchini and yellow squash slices in olive oil and sprinkle them with salt and pepper. Heat the grill to medium-high and add them to the grill in a single layer, cooking 1-2 minutes per side.
  2. Add the quinoa and vegetable stock to a saucepan and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, then fluff with a fork.
  3. Combine the zucchini, yellow squash and quinoa with the remaining salad ingredients in a large bowl.
  4. Whisk together the olive oil, balsamic vinegar, minced garlic, salt and pepper and drizzle over the salad. Toss to combine everything and serve.

Older Post Newer Post


0 comments

Leave a comment

Please note, comments must be approved before they are published