Refreshing, healthy, and delicious — these summer salads are the perfect thing for a lazy weekend when you can’t be bothered with hours of cooking.
Strawberry Spinach with Candied Pecans
Ingredients (serves 4-6):
2 tbsp butter
1 cup pecan halves
2 tbsp brown sugar
6 oz baby spinach leaves
1½ cups sliced strawberries, stems removed
¼ cup crumbled goat cheese (or feta cheese if desired)
balsamic vinaigrette (I used Litehouse dressing for this salad)
1 – Melt the butter in a small skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize (about 3 minutes). Spread out pecans on a wax paper lined baking sheet to cool.
2 – In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans. Don’t pour dressing on salad until ready to serve. Enjoy!
Cilantro-Lime Cucumber Salad
Ingredients (serves 5-6):
1 jalapeno, seeded and finely diced
2 cloves garlic, finely minced
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
½ teaspoon salt, or to taste
black pepper to taste
3 tablespoons olive oil
2 cucumbers, very finely sliced
4 tablespoons minced cilantro, to taste
1 – Dice the jalapeno and garlic and add to a medium-sized bowl.
2 – Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
3 – Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. Add the cucumbers to the dressing and stir together.
4 – Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.
Cucumber Honeydew Salad with Feta
Ingredients (serves 10):
2 Tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon poppyseed
1 medium honeydew melon, seeded and balled (about 5 cups)
1 cucumber unpeeled and thinly sliced or peeled into ribbons (about 2 cups)
1/3 cup very finely chopped red onion
3 Tablespoons chopped fresh dill
4 oz. feta cheese, crumbled
Arugula, desired amount
1 – Pour lemon juice into a large bowl and whisk in olive oil in a slow, steady stream until completely incorporated.
2 – Whisk in honey, salt and pepper.
3 – Add melon, cucumber, onion, dill and arugula. Toss to combine.
4 – Just before serving top with feta cheese and sprinkle with poppy seed.