I can’t get enough of this summer salad that’s been on repeat at our house – for dinner, lunch, sometimes leftover salad for breakfast – did I say I can’t get enough?…
It all started because we had some leftover grilled corn and steak.
The hubs had grilled for the kids while I was out of town for the weekend and that was dinner. BTW, my kids thought this meal was hilarious. How dad-made-dinner is that?!
So now, here it was Monday. It was hot. And I was trying to throw together a quick dinner with leftovers.
Maybe it was traveling…
or the corn…
but something reminded me of this salad I had once upon a time in Aspen.
And I wanted it.
Funny side story – we ate at this lovely little spot for lunch called White House Tavern years ago in Aspen. And when I say we are at it for lunch, I mean everyday.
This salad was all we wanted because it was so good.
Here we thought we’d found this gem in Aspen and turns out it’s a Hillstone restaurant (the restaurant group that owns Houston’s in Dallas…. where I grew up).
It’s still a damn good salad.
And it inspired this one.
Summer Salad – Details Matter
This summer salad is a perfect example of how it’s the details, the combinations in a salad that make it special.
It always amazes me what a difference throwing in some fresh herbs (like basil, parsley, dill, etc.) makes. Varying flavors (salty and sweet) and textures (adding crunch). These are the things that take a salad from just a salad to a salad you still think about 5 years later….
The Art (and Science) of Salad Making
A really good summer salad (or any salad for that matter) may seem like a random bunch of ingredients but there’s an art and science to it.
And once you know how to do it, you can throw a salad together just like that, with what you have in your kitchen, or garden.
This is just one of the things I teach in my signature program So Flippin’ Easy. — my online course and meal planning system that gives you 4 weeks of plans (that’s breakfast, lunch and dinner covered) and turns you into a kitchen ninja.
And knowing this secret (plus the others you’ll learn) is a game changer in the kitchen, and for your health.
Because when you can throw something together that’s both delicious and good for you – you’ve cracked the code.
And you’ll never eat another boring salad, or meal for that matter, again.
Taste of Summer Salad Recipe
- mixed greens
- shredded carrots
- red onion, sliced thin
- cucumbers, sliced thin
- cherry tomatoes, halved
- sweet corn, (either grilled and shaved from the cob or cooked from frozen)
- dates, diced
- basil, torn or sliced
- parsley, chopped
- For the dressing:
- 1 part lemon or apple cider vinegar
- 2 parts extra-virgin olive oil
- 1 clove garlic
- 1 tsp dijon or honey mustard
- or Primal Kitchen ranch dressing
- In a large bowl combine all the salad ingredients.
- (note: I'm not big on quantities... when I make salads I eyeball ingredients. Use as much or as little of each ingredient as you like. The only thing you need to watch out for is the red onion - use less of that one, everything else the more the better!).
- For the dressing, if doing homemade:
- Combine all ingredients in a small bowl and whisk to combine.
- This salad goes great with Primal Kitchen ranch dressing too.
- Toss salad with dressing and serve.
P.S. My go-to for Primal Kitchen dressings, olive oil, apple cider vinegar, honey mustard and all the kitchen staples is Thrive Market. I can usually find these higher quality pantry items at a slightly cheaper price. And they get shipped to my door step. Use this link to get 25% off your first order.
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