Summers are made for salads — big, green leafy salads filled with all the great produce the season has to offer. Salads are quick, easy, require minimal preparation, and are the perfect way to enjoy all the produce that's in season now. The colors are amazing and creating a colorful palette for your friends and family makes them feel special. Remember we eat with our eyes first!
Honeydew & Arugula Salad with Blackberries
- 1 package of arugula
- 1/2 honeydew melon, cubed
- 1 pint of blackberries
- Feta cheese crumbles
Arrange the arugula on a platter. Place melon and berries over greens. Sprinkle with Feta cheese. Drizzle with the Honey Lemon Dressing!!!
Red Quinoa Salad
- 1 cup grape tomatoes
- 15 oz can garbanzo beans, rinsed and drained
- 1 cup red cooked quinoa
- 1 avocado, cubed
- Kosher salt and fresh pepper, to taste
- Parsley, garnish
Cook quinoa according to directions on the box. Set aside to cool. Rinse beans and cube avocado. Place the quinoa in a layer on a large platter. Lay the beans down the center of the quinoa and sprinkle with fresh parsley. Set tomatoes and arugula around the dish. Dress with Honey Lemon Dressing.
Sicilian Orange Salad
- 3 Navel oranges
- 3 Blood oranges (optional)
- I Medium red onion, sliced thin
Peel the oranges and remove the pits and slice into ¼ inch rounds. Arrange the slices on a large platter. Slice the onion into paper-thin rounds. Lay the onions on top of the oranges. Drizzle the lemon dressing over all the platter.
Lemon Honey Dressing
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon honey
- 1/2 teaspoon chopped thyme optional
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
In a small bowl, (we used a nurtri-Bullet) whisk the lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.