Summer Salads

Summer Salads

While lunchtime has much potential, in reality it's far too often a rotation of soggy sandwiches, flat-tasting soups, and wilted salads. Avoid midday meal disappointment by preparing a complete and nutritional salad to bring with you to work, to school, or on a picnic. Here are a few tasty options.

1.     APPLE QUINOA SALAD

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PREPARATION:

10 mins

INGREDIENTS

  • 1/2 cup quinoa
  • 1 cup chicken broth vegetable broth, or water will work
  • 1/3 cup sliced almonds
  • 2 tablespoons sunflower seeds
  • 3 cups fresh spinach
  • 1/3 cup dried cranberries
  • 1 apple (favorite variety of apple)
  • 1 teaspoon lemon juice
  • Optional: handful of feta cheese

DRESSING

  • 1/4 cup olive oil
  • 1/4 cup raspberry wine vinegar (other option: balsamic reduction)
  • 1-2 tablespoons brown sugar
  • 2 tablespoons seedless raspberry jam
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon onion powder (optional)
  • 1 teaspoon poppy seeds
  • Salt and pepper optional

LET’S DO IT

  1. Rinse your quinoa in a fine mesh sieve to remove the bitter saponin coating.
  2. In a small pot combine the quinoa and chicken broth, vegetable broth, or water.
  3. Follow package directions to cook the quinoa.
  4. Meanwhile, add the sliced almonds and sunflower seeds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat. Stir the nuts and seeds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good. Watch these carefully as they can go from perfectly toasted to burned quickly!
  5. Chop up the apple (peel if desired although better to leave it on) and toss it with the lemon juice.
  6. Remove the quinoa and allow to completely cool (fridge).
  7. Mix together the spinach, dried cranberries, chopped apple, and completely cooled quinoa.
  8. Toss with the dressing and top with the toasted almonds and sunflower seeds.
  9. To make the dressing: Combine all of the ingredients in an immersion blender or small food processor. Start with 1 tablespoon of sugar and add more if needed. Taste and adjust to personal preference.
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2.     CITRUS SHRIMP SALAD

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PREPARATION

30 mins

INGREDIENTS

CITRUS SHRIMPS:

  • 1 tablespoon olive oil
  • 1 cup fresh orange juice (about 2 oranges)
  • ½ cup fresh lemon juice (about 3 lemons)
  • 5 garlic cloves, minced or pressed
  • 1 tablespoon finely chopped red onion or shallot
  • Freshly ground black pepper and sea salt
  • 1/2 kg medium shrimp, peeled and deveined
  • 1 medium orange, cut into wedges or slices
  • 1 medium lemon, cut into wedges

REST OF THE SALAD:

  • 8 cups greens such as spinach, spring mix, up to your preferences
  • Extra virgin olive oil
  • Juice of ½ lemon or ½ orange
  • 1 avocado, sliced or diced
  • 1 shallot, minced
  • 30 g toasted sliced almonds
  • Sea salt and pepper optional

LET’S DO IT

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  1. In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic and onion. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes. Add the shrimp, season with sea salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes. Serve with orange and lemon slices on the side.
  2. Add the orange and lemon slices to the sauce to cook and brown slightly if desired.
  3. Toss the shrimp with the salad greens in a large bowl. Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat. Add the avocado, shallots and sliced almonds and then season with sea salt and serve.
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3.     FIGUE PROSCIUTTO SALAD

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PREPARATION:

15-20 mins

INGREDIENTS:

  • 5 cups spinach (or any type of greens such as spring mix, up to your preferences)
  • ½ kg figue
  • Handful of feta cheese (other kind if you prefer such as ricotta)
  • 200g prosciutto
  • 200g pistachios
  • Olives
  • Pickled onions
  • 2 tablespoon olive oil
  • Balsamic vinegar
  • Sea salt optional

LET’S DO IT

1.     Fry the figs in the pan at very low temperature, just to cook a little

2.     Mix with greens, olive oil, pistachios, pickled onions, olive and feta cheese.

3.     Use the prosciutto to garnish the salad.

4.     Balsamic vinegar to give the final touch.

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