Fresh Salads That Satisfy
Hearty, meal-worthy salads perfect for hot days.
Chilled Tuna and White Bean Salad
Ingredients
2 (5 oz) cans chunk light tuna, drained 1 (15 oz) can cannellini beans, rinsed and drained ½ cup red onion, chopped ¼ cup fresh parsley, chopped 2 tbsp fresh lemon juice 3 tbsp extra virgin olive oil 1 tsp Dijon mustard ½ tsp dried oregano Salt and black pepper to taste
Directions
In a large bowl, flake drained tuna with a fork. Add cannellini beans, chopped red onion, and fresh parsley.
In a jar or small bowl, shake or whisk together lemon juice, extra virgin olive oil, Dijon mustard and dried oregano. Pour dressing over tuna and bean mixture. Gently toss all ingredients together until well combined. Season with salt and black pepper to taste. Pairs well with sourdough buns or focaccia.
Zesty Artichoke Tomato Salad
Ingredients
2 jars (12-14 oz each) marinated artichoke hearts, quartered5 cups spring salad greens 1 cup cherry tomatoes, halved½ red onion, thinly sliced½ cup black olives, sliced¼ cup parmesan cheese, shaved ¼ cup extra virgin olive oil2 tbsp balsamic vinegar 1 tbsp lemon juice1 tbsp honey½ tsp dried oregano½ tsp dried basil1 tsp garlic powder½ tsp salt¼ tsp black pepper
Directions
Arrange spring greens in a large salad bowl. Drain artichoke hearts and scatter on top of greens. Top with cherry tomatoes (halved), black olives and red onion. In a small jar or bowl, add extra virgin olive oil, vinegar, lemon juice, honey, oregano, basil, garlic powder, salt and black pepper. Shake or mix well. Drizzle onto the salad and top with parmesan cheese. For added protein, serve with sliced, grilled chicken.
Chickpea & Cottage Cheese Salad
Ingredients
1 cup cottage cheese1 can chickpeas, rinsed and drained 1 small cucumber, diced 1 small tomato, diced ¼ red onion, chopped ¼ cup fresh parsley, chopped 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tsp ground cumin ½ tsp paprika Salt and pepper to taste
Directions
In a large bowl, gently mix together chickpeas, diced cucumber, diced tomato, chopped red onion and cheese. In a jar or small bowl, shake or mix together olive oil, lemon juice, ground cumin, paprika, salt and pepper. Top with fresh parsley.
Spring Roll Salad
Ingredients
3 tbsp minced fresh ginger
2 medium cloves garlic, minced
2 tbsp soy souce
1 tbsp honey
¼ cup rice vinegar
1 tbsp sesame oil
2 tbsp vegetable oil
½-1 tsp red pepper flakes
8 oz rice vermicelli
1½ cups shredded green or purple cabbage
1 small cucumber, julienned
2 small carrots, julienned
1 medium sweet pepper, julienned
¼ cup firmly-packed cilantro, chopped
¼ cup firmly-packed mint, chopped
¼ cup chopped roasted peanuts
Sesame seeds
Salt and pepperDirections
Combine ginger, garlic, soy sauce, agave, vinegar, sesame oil, vegetable oil and red pepper flakes in a bowl. Mix well until smooth. Season dressing with salt and pepper to taste and refrigerate. Cook rice vermicelli according to package instructions. Rinse noodles well with cold water until noodles are completely cooled. Drain and place in a large salad bowl. Add cabbage, cucumber, carrot, sweet pepper, cilantro and mint to rice noodles and toss gently to combine. Drizzle dressing over salad and toss to coat. Garnish with peanuts and sesame seeds.