Summer Salad Recipes
You’ve worked hard to grow your veggie and herb gardens and you’ve harvested some great produce. Now it’s time to bring that homegrown goodness into the kitchen. For those lazy summer days, try these refreshing salad recipes. They’re perfect for any skill level and don’t require any cooking, so they’re load-shedding appropriate too.
- 4 handfuls lettuce leaves
- 1 carrot, thinly sliced
- 1 cucumber, peeled and thinly sliced
- 3 sheets toasted seaweed, sliced into strips
- 2 tsp (10ml) toasted sesame seeds
- ¼ cup coriander leaves
- 1 avocado, pit removed and sliced
- 2 Tbsp (30ml) rice wine vinegar
- 2 Tbsp (30ml) tamari or soy sauce
- ¼ cup (60ml) toasted sesame oil
- ¼ cup (60ml) olive oil
- 2 Tbsp (30ml) honey
- 2 cloves garlic, minced
- 1 Tbsp (15ml) grated ginger
- 1 Tbsp (15ml) toasted sesame seeds
- ½ tsp (3ml) black pepper
- Add salad ingredients to a large mixing bowl and mix. Set aside.
- To make the vinaigrette, place all ingredients in a jar and shake vigorously to combine and emulsify.
- Drizzle vinaigrette over the salad and serve immediately.
Fresh Garden Salad with Lemon-herb Dressing
Makes 6 to 8 servings
- Bowl homegrown lettuce
- 1½ cups chopped assorted fresh herbs, such as chives, basil, parsley or mint
- 12–16 radishes, thinly sliced
- Edible flowers, for garnish
- Toss together lettuce and herbs in a bowl and transfer to a serving platter.
- Top with radishes, garnish with edible flowers. Drizzle over dressing and serve.
- 2 tsp (10ml) grated lemon peel
- ¼ cup (60ml) lemon juice
- 2 tsp (10ml) honey
- 2 tsp (10ml) Dijon mustard
- ½ cup (125ml) olive oil
- 2 Tbsp (30ml) chopped chives
- 2 Tbsp (30ml) chopped parsley
- Coarse salt and ground pepper
- Place all ingredients, except the salt and pepper, in a medium jar with a tight-fitting lid.
- Season with salt and pepper, tighten the lid and shake to combine.
For more tips on kitchen gardening, read these blogs: