Why is it that in the summer we naturally crave more fresh and raw foods? These foods have a cooling effect on the body. The lightness and high water, fiber and vitamin content work together to act as our internal air conditioning during these warm months.
There is no better season than summer to have fun creating your own fresh, tasty, creative salad combinations. By simply tossing together several of your favorite raw veggies, naked or with a light dressing, you have a perfect meal for a hot summer's day. Whatever you choose, have fun with your food and stay cool. Happy summer!
Here's a round-up of 10 delicious, healthy summer salads:
Grilled Corn, Tomato and Avocado Salad
Kale and Chickpea Salad
This salad is light, refreshing and has a little kick to it due to the fresh arugula. Make the vinaigrette first and then set aside in the refrigerator.
Lemon
Balsamic Vinaigrette
In a dressing cruet or an old pickle jar, add
the following:
4 TBS of Extra Virgin Olive Oil
2TBS of Balsamic Vinegar
1TBS Dijon Mustard
2TBS fresh squeezed lemon juice
I Large garlic clove, squeezed through a
garlic press into the jar
1 pinch of Celtic Sea Salt
Fresh ground pepper to taste
Put lid on jar or dressing cruet, and shake
well to mix all ingredients. Set aside in refrigerator.
In a large salad bowl, add the following:
I medium head of organic read leaf romaine
lettuce, washed, dried and ripped
I large handful of organic arugula, washed and
dried (remove longer stems)
2 organic celery heart stalks (celery hearts
are more tender than regular celery). Cut lengthwise and chop into bite size
pieces
3 organic scallions, leafy green tops removed.
Chop whiter portion into small slices
2 -3 organic pieces of Hearts of Palm, sliced
like nickels
1 large (or 2 small) avocado, peeled &
sliced into bite size pieces
Separately, slice 2 large organic tomatoes or homegrown
tomatoes, into 16 wedges (8 per tomato) and set aside.
Once you have all ingredients in the bowl,
toss with dressing, reserving some to drizzle on tomatoes once salad is plated.
Split the greens among four salad plates. Add
4 tomato wedges per plate and with a spoon, drizzle extra dressing on the
wedges.
Serve and enjoy with a glass of white wine or
my summer favorite, a chilled Rosé!
Jamee Phifer Tuttle CHHC AADP
Wellness Coach
Twitter: @jameetuttle
Maple Tossed Puy Lentils, Strawberry, Asparagus and Rhubarb Salad
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