In her weekly column, licensed nutritionist Nonnie de Long talks about salads that aren’t boring!
Dear Reader,
This week’s question comes from Karin from Grand Falls, NJ. Karin wants to know fresh recipes using the abundant vegetables grown in her garden. She wants recipes that are healthy, yet interesting and delicious. In response she explores salads that she probably hasn’t tried and isn’t boring at all.
radish, mint, cuekes
These are some of the easiest crops to grow here in the summer and are often plentiful at this time of year. But there are some salads that call for these in really interesting combinations.
Concombre a La Menthe puts all of this together in a simple but OMG-believable way! Thinly sliced cucumber and radishes tossed with full-fat yogurt and mint leaves, sprinkled with sea salt and finely ground pepper. increase. Fresh and interesting, you won’t have to struggle to prepare it! Find the full recipe here.
This watermelon, feta and mint salad is a flavorful combo of cucumber, onion and feta with a bright lime dressing! You can find the full recipe here.
tomato and lettuce
These are also plentiful at this time of year and make great salad options. I chose the grilled halloumi salad to highlight the tomatoes. The juicy tomatoes bring out the flavor of the grilled halloumi. In case you haven’t heard of it, halloumi is a firm, salty goat/sheep cheese product common in Greek and Egyptian cuisine. But grilling like this recipe takes it to a whole other level! The recipe combines grilled cheese with fresh cherry tomatoes, cucumbers, salad greens, olive oil, fresh herbs (I use basil for this), garlic and lemon. Find the full recipe here.
This stunning endive salad uses apples and roasted walnuts to balance texture and taste. It looks flashy, but it’s a super easy recipe that uses whatever seasonings you have on hand and complements it with a delicious dressing. Find the full recipe here.
kale, chard, spinach
No summer garden salad would be complete without mentioning these vibrant vegetables. Also, the chard is taking over the garden, so if I leave them out, the quince will kill me! Here are some of my favorites.
This summer, peach and spinach salad, avocado and toasted almonds are complemented by creamy goat cheese. Honestly, all my favorite spinach and chard salads are made with goat cheese. This is also delicious as a meal, especially if you can get your hands on some fresh, ripe peaches that will surprise your guests. Find the full recipe here.
I’m going to make people think I’m crazy by admitting this, but I’m addicted to kale salads. Kale Yes! It’s a bottle that is packed with flavor. I use chicken breast instead of toasted chickpeas, but it makes a complete meal either way. The only other thing I’ve changed is to toast the pumpkin seeds in a skillet first. Try it out and see for yourself. See here for the full recipe.
These are just a few of the recipes I love to use up my summer produce, but the blog above has so much more. You can get antioxidants, fiber, digestive enzymes and vitamins. Adding ripe fruit, honey nuts, or a touch of sweetness to the dressing makes the salad more enjoyable for kids and broadens their palate. it matchs. Try one salad a day and see what the health benefits are! As always, if you have any nutrition-related questions, email us at nonienutritionista@gmail.com If you want to read more articles like this, you can find me at askthenutritionist.substack.com.
Namaste!
nonier nutritionist
