Home Healthy Recipes Fresh & Tasty Summer Salads

Fresh & Tasty Summer Salads

written by Guest Blogger May 26, 2012

With this incredibly hot weather up here in Toronto, it feels as if summer is already here! To help us welcome this glorious season, here’s guest blogger and Flexitarian cookbook author, Bindu Grandhi, with 2 super delicious salad recipes to go along-side our BBQed lean proteins!

No doubt about it, barbecue season kick starts the summer. While my family and I love to grill outdoors, we also enjoy the hearty scrumptious salads that accompany our grilled chicken and fish. Especially now it’s a lot easier to eat a plant-rich diet as fresh produce is bursting onto the market shelves and local farmer’s markets.

In-season produce tends to be higher in quality and lower in cost, not to mention, it tastes great. Summer salads are clean, light and a simple way to work in more vegetables and fruits into your menu. There’s so much versatility, lots of textures, colors and flavors – you can combine sweet with savory or spicy with mild.

And salads are a great way to boost your health – loads of fiber, antioxidants and smart fats (e.g., olive oil, avocado, nuts). Just make sure to use less dressing and other fatty add-ons to keep the calorie count in check.

Here are two Summer Salad recipes that are sure to delight your taste buds:

  1. Pineapple, Cucumber and Beet Salad
  2. Red Kidney Bean, Chickpea, and Kohlrabi Salad


A few tips to selecting high quality fresh produce:

  • Vegetables and fruits should have a bright color without bruises or skin punctures.
  • Buy what you need and use it in two to three days before it goes bad.

Store veggies using these guidelines:

  • Carrots, broccoli, bell peppers, lettuce, spinach – store unwashed in loose plastic bags in the refrigerator. Wash thoroughly before eating.
  • Corn on the cob – store in its husk in the refrigerator.
  • Garlic, onions and potatoes – store in a cool spot, away from sunlight but not in the refrigerator.
  • Tomatoes – store at room temperature away from sunlight until fully ripened. Ripe tomatoes may be stored in the refrigerator and should be used within a week.
  • Check with your grocer if you’re not sure how to store veggies and fruits.

One more important tip:

  • When using produce make sure to wash it thoroughly under running water even if you plan to peel it.

About the Author

Author of Spice Up Your Life, Bindu Grandhi is passionate about healthy and flavourful cooking, especially when it’s flexitarian. She shares her health knowledge with the world by providing practical, healthy and tasty recipes as The Flex Cook.

Do you have any summer salad recipes you’d like to share with us?

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