When summertime arrives there is nothing better than a fresh salad made with seasonal produce to enjoy on a hot summer day. Using local and seasonal ingredients you can create a tasty and delightful salad that will satisfy your summer appetite.
In-Season Summer Vegetables for Salads:
Arugula
Avocadoes
Green Beans
Beets
Corn
Cucumbers
Mushrooms
Onions
Peppers
Tomatoes
Zucchini
In-Season Summer Fruits for Salads:
Apricots
Pears
Cantaloupe
Currants
Figs
Grapes
Guava
Peaches
Plums
Raspberries
Strawberries
Recipes
Corn and Green Bean Salad
Serves 4
Ingredients:
5 ears of corn, shucked
2 cups green beans
8 cups arugula, rinsed
1/2 cup diced red onion
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Directions:
1. Bring a pot of salted water to a rolling boil; add corn and green beans and cook for 3 to 5 minutes or until just tender. Drain water and place in ice water for a few minutes to cool. Cut kernels off ears of corn and discard stalks.
2. Place arugula in a large serving bowl and top with corn kernels, green beans, and red onions.
3. Whisk vinegar with olive oil, salt, and pepper and drizzle over salad mixture. Gently toss to coat. Sprinkle with basil.
Cucumber, Tomato, and Mango Salad
Serves 4
Ingredients:
3 large cucumbers, peeled and sliced
3 large tomatoes, sliced
2 mangoes, peeled and sliced
1/4 cup honey
1/2 cup cider vinegar
1 1/2 teaspoons salt
1 tablespoon fresh chives, chopped
Directions:
1. Combine cucumbers, tomatoes, and mangoes in a large bowl.
2. Whisk honey with vinegar and salt. Drizzle mixture over vegetables and fruit and gently toss to coat. Top with chives.
Avocado and Goat Cheese Salad
Serves 4
Ingredients:
6 scallions, thinly sliced
1/2 red bell pepper, chopped (the other half can be added to the salad)
1/4 cup basil leaves
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 head Romaine lettuce
1 avocado, peeled and diced
1 cup canned garbanzo beans, drained and rinsed
12 cherry tomatoes, cut in half
3 ounces goat cheese
Directions:
1. Combine scallions, peppers, basil, lime juice, and salt in a blender or food processor; pulse to chop well. While motor is running, drizzle in olive oil gradually to make a dressing. Taste dressing to make sure it is not too oily.
2. In a serving bowl, add lettuce and top with avocado, garbanzo beans, and tomatoes. Drizzle with dressing and gently toss to combine. Top with chunks of goat cheese.
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