Four Super Summer Salads
Quinoa Salad with Honey-Mustard Lemon Dressing
Quinoa Salad Ingredients, serves 4:
-1 cup quinoa
-2.5 cups water
-1 head of broccoli
-1.5 cups water
-2 cucumbers
-2 yellow peppers
-4 small tomatoes
-1/2 chopped red onion
-1 can of chickpeas (400 grams)
-A sprinkle of sunflower seeds
Honey-Mustard Dressing, serves 4:
-1 cup olive oil
-4 Tablespoons lemon juice
-4 Tablespoons Dijon mustard
-2 Tablespoons apple cider vinegar
-2 Tablespoons honey
-4 medium garlic cloves crushed/minced
-1 teaspoon salt
-1/2 teaspoon freshly ground pepper
-Red pepper flakes optional
Instructions:
1. First rinse and drain the quinoa using a mesh strainer. Bring a small pot of 2.5 cups of water to boil, then reduce the heat to low, put in the quinoa and allow to simmer, with the lid on for 12-13 minutes or until liquid is fully absorbed and quinoa is light and fluffy.
2. Once quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
3. Wash 1 head of broccoli and cut the florets. Bring 1.5 cups of water, or 1 inch of water to a boil in a pot. Add olive oil and a sprinkle of salt. Then add the florets and steam for 3 minutes or just until the broccoli turns a bright green. Quickly strain and rinse with freezing water.
4. Open the chickpeas and rinse them in a strainer to release any excess sodium.
5. Chop the onion, tomatoes, cucumbers, and pepper and assemble them in a salad bowl alongside the quinoa, broccoli, and chickpeas. Chill for 2 hours.
6. For the dressing, mix all ingredients together and serve with the chilled salad
2. Grilled Peach Salad with Vinaigrette Dressing
Grilled Peach Salad Ingredients, Serves 4
-1 white peach, sliced and grilled
-1 yellow peach, sliced and grilled
-1 handful of fresh, washed spinach
-1 mint leaf stem, chop the leaves
-½ avocado, sliced and grilled
-½ orange, skinned and grilled
-1/4 sliced red onion
-sprinkle of pumpkin seeds
Dressing, Serves 4
-1 Tablespoon honey
-2 Tablespoons red wine vinegar
-1/4 teaspoon salt
-1/4 teaspoon ground pepper
Instructions
1.First, prepare the dressing: Whisk together the olive oil, red wine vinegar, honey, salt, and pepper. Set aside.
2. Next, assemble the salad: Create a bed of spinach in a large bowl. Add the sliced peaches, oranges, and avocados on top. Add the corn, red onion, and pumpkin seeds. Pour the dressing over the salad and top with fresh mint.
Tips: Do not slice the fruits too thin or else they will be difficult to grill. Feta and basil can be added to this salad for a little extra flavor.
3. Watermelon-Cucumber Salad with Honey-Lemon Dressing
Watermelon-Cucumber Salad Ingredients, Serves 2-4 people
-1/2 watermelon, cut into cubes
-3 small/ medium cucumbers chopped (about 2 cups)
-20 fresh mint leaves chopped
-20 fresh basil leaves chopped
-1/2 cup crumbled feta cheese
Honey-Lemon Dressing, Serves 2-4
-2 Tablespoons honey
-2 Tablespoons lemon juice
-2 Tablespoon extra virgin olive oil
-½ teaspoon salt (add more to taste)
Instructions
1.First, prepare the dressing: In a small bowl, whisk together the honey, lime juice, olive oil, and a pinch of salt. Set it aside.
2. Next, assemble the salad: In a large bowl or shallow serving dish, add the watermelon, cucumber, and chopped fresh herbs.
3. Finally, dress and serve: Drizzle the dressing over the salad and toss gently to combine. Sprinkle with crumbled feta, and enjoy immediately!
Tips: Add additional ingredients like avocado, red onion, or chilis for a little extra flavor. It’s best to finish the salad immediately as leftovers will become quite watery.
4. Broccoli Salad with Dressing
Broccoli Salad and Vinaigrette, Serves 2-4 people
-1 head of broccoli, cut into bite-sized pieces (approximately 300 grams)
-1 red bell pepper, cut into bite-sized pieces (approximately 150 grams)
-1 Granny Smith apple, cut into bite-sized pieces (approximately 150 grams)
-30 grams pine nuts
Vinaigrette, Serves 2-4
-25 grams olive oil
-15 grams apple cider vinegar
-1 teaspoon honey
-1½ teaspoon Dijon mustard
-½ teaspoon salt
-½ teaspoon ground pepper
Instructions
1.First, prepare the dressing: In a small bowl, whisk together the ingredients. Set it aside.
2. Next, assemble the salad: In a large bowl or shallow serving dish, add the broccoli, pepper, apple, and nuts.
3. Finally, dress and serve: Drizzle the dressing over the salad and toss gently to combine. Enjoy immediately!
Tips: Pine nuts can be replaced with other nuts or sunflower seeds. The salad leftovers can be chilled in the refrigerator for 2-3 days.
