Fresh Summer Salads

Summer: A time for easy nutritious recipes to enjoy outdoors. Here are a few fresh salad ideas for your next picnic to capitalize on the abundance of fresh, local ingredients available in the summer.

Thai Style Quinoa with Lentil Salad

Thai Quinoa with Lentils

Ingredients:

  • 2 Ounces – Quinoa
  • 2 Ounces – Red Lentils
  • 2 Ounces – Green Bell Pepper – Fine Julienne
  • 2 Ounces – Red Bell Pepper – Fine Julienne
  • .1 Ounces Fresh Water & Bunch of Cilantro – Rough Chop
  • 1 Ounce – Red Onion – Fine Julienne
  • 1 Ounce – Cashew Pieces – Toasted
  • 1 Fluid Ounce – Lime Juice
  • 1/4 Ounce – Sambal
  • 1/4 Ounce – Sweet Chili Sauce
  • 1/2 Fluid Ounce – Rice Vinegar
  • 1 1/2 Teaspoons – Sesame Oil
  • 1 Ounce – Zucchini – Shaved into thin coins

Instructions:

  1. Rinse Quinoa and then combine with water; 3-1 ratio. Bring to a boil, then reduce heat to low.
  2. Simmer for 25 minutes, remove from heat and let quinoa sit for another 10-15 minutes.
  3. Drain and dry, then cool.
  4. Rinse lentils well. Simmer lentils in a pot on medium high heat until cooked to al dente (roughly 15-20 minutes). Do not overcook!
  5. Drain and dry, then cool.
  6. To make the dressing, combine Sambal, chili sauce, vinegar, sesame oil and lime juice in a blender. Blend and set aside. Combine remaining ingredients in a large bowl. Fold in dressing. Garnish with scallions, cut into thin strips.

Yields 1 lb (Serving size 4 oz.)

 

Orzo Salad with radish and fennel

Orzo Salad with Radish and Fennel
Ingredients:

  • 8 ounces uncooked orzo (rice-shaped pasta)
  • 1 tablespoon kosher salt
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups diced fennel (about 1 bulb)
  • 1/2 cup chopped radish
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons minced green onions
  • 1/2 teaspoon kosher salt
  • 1/3 cup pine nuts, toasted

Instructions:

  1. Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat.
  2. Drain and rinse with cold water.
  3. Combine lemon juice and next 3 ingredients (through black pepper) in a large bowl; stir well with a whisk.
  4. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat.
  5. Cover and chill.
  6. Top with nuts before serving.