If you ask me, summer supper is not complete without a super summer salad. I make a big salad like this at least once a week with dinner and use the leftovers for lunch salads. This makes the perfect crisp, colorful side dish or light dinner or lunch if you add some protein, like grilled chicken, shrimp, or beans. The best part is that the possibilities are endless with a summer salad!
Start with a bed of leafy greens and add as many veggies/mix-ins as you’d like – best to use as much local, in-season, organic produce as possible! Here’s what I used:
- mixed greens
- chopped basil
- chopped scallion
- 1 tomato
- 1 avocado
- 1 green pepper
- chopped radish
- organic corn
- chopped carrots
Additional options:
- berries
- cucumber
- nuts
- beans
- onions
- chicken
- fish
- lean beef
- tempeh
- eggs
- edamame
- cheese
Use a simple, homemade dressing to keep the focus on the fresh produce. Oil and vinegar, lemon juice, or a light vinaigrette works great (mix 2 tablespoons vinegar, 1 tablespoon olive oil, 1 teaspoon dijon mustard, 1 tablespoon lemon juice, pepper, and a little salt.)
One Healthy Breakdown: eat the rainbow with a super summer salad!
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