Summer Salads

Posted by On June 23, 2019 0 Comment

Summer Chicken Salad

(Strawberry-Chicken Salad with Pecans)

INGREDIENTS:

  • 2 tbsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/4 c. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 c. packed baby spinach (5 oz.)
  • 2 rotisserie chicken breasts, cut into 1/2″ pieces
  • 2 c. thinly sliced strawberries
  • 3/4 c. chopped toasted pecans
  • 1/4 small red onion, thinly sliced
  • 5 oz. feta, crumbled

 

 

INSTRUCTIONS:

  1. In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.
  2. Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.
  3. Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.

Bruschetta Pasta Salad 

INGREDIENTS:

  • 1 lb. orecchiette
  • 1/4 c. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • kosher salt
  • Freshly ground black pepper
  • 1 clove garlic, minced
  • 1 pt. cherry tomatoes, preferably multi-colored, halved
  • 1/4 c. torn basil, for garnish

 

INSTRUCTIONS:

  1. In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain and set aside.
  2. In a small bowl, whisk together olive oil and balsamic vinegar, then season with salt and pepper.
  3. To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
  4. Garnish with basil and serve.

 

Shrimp Salad Stuffed Avocados

INGREDIENTS:

  • 2 avocados, pitted
  • 2 tbsp. Extra virgin olive oil
  • 1/2 lb. raw, de-veined shrimp (fresh or frozen)
  • 1 c. cherry tomatoes, halved
  • 1/2 c. corn (fresh, frozen, or canned)
  • 1/4 c. Greek yogurt
  • Juice of 1 lemon
  • kosher salt
  • Freshly ground black pepper Basil, for garnish

 

INSTRUCTIONS:

  1. Scoop out avocados, leaving a small border. Dice avocado and set aside.
  2. In a skillet over medium-high heat, heat olive oil. Add shrimp and cook until fully cooked through, 5-7 minutes. Let cool, then chop into bite-size pieces.
  3. In a large bowl, toss diced avocado with shrimp, tomatoes, corn, Greek yogurt, and lemon juice. Season with salt and pepper.
  4. Divide salad among 4 avocado halves. Garnish with basil.

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