Summer means sun, sand and salads?
well, I don’t know if that’s true, but I have three perfect salads you’ll be keeping on hand all summer long (and even into the fall!)
#1 West Coast Ceasar Salad
The addition of crispy capers and our famous smoked salmon level up this meal to a whole’nother level. You’d think the trick with a good Caesar is the dressing (lots of garlic please), but I’d say it’s more the fresh parmesan sprinkled at the end (make sure it’s freshly grated and not that dusty container shit).
But what if you’re not on the west coast or don’t have access to our awesome smoked salmon? Head over to your local fresh seafood market and ask for what’s freshest, a good sub to add (while keeping it west coast themed) could be; candied salmon, grilled scallops, bbq shrimp or scampi, or even some local grilled fish.
Wanna up-level this salad some more? Try slicing the romaine heads lengthwise and BBQ’ing them for a few min (with a squeeze of lemon please), the char will add some great flavour, it looks incredible and marries well to an autumn theme!
#2 Quinoa FC Salad
I love a good meal that can also use up any (and all) leftover ingredients in the fridge (FC stands for Fridge Clean). It’s like a multi-tasking win-win (and every busy girl needs a multi-tasking win-win). So next time you’re making quinoa, make extra and use it the next day in this delish salad.
This dish isn’t about the ingredients as much as it’s about the dressing. You can literally add anything (and everything) you have in the fridge for this. I usually have an assortment of olives, cucumbers, sliced baby peppers and red onion along with some sort of cheese hanging around that I throw in, but you do you and add what you have!
As for the dressing (which I call Lazy Balsamic Dressing), you’ll need;
1½ tsp Mustard
1 Tbsp Maple Syrup
1½ Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
½ tsp Salt & Pepper
½ clove of crushed garlic
Want this salad to move into the fall with you? Warm up the quinoa first then toss in the rest of the ingredients and dressing. viola!
#3 Caprese Salad
The classic Caprese salad is traditionally fresh soft sliced Mozzarella, juicy ripe tomatoes, and basil. Drizzle some balsamic glaze and it’s good to go. But let’s uplevel this dish and make it a bit fancier.
I love adding steamed beets to this classic which is a great way to bring it into the fall season. Slice a few cooled-off beets thinly and add them between the stacks of Mozza and tomatoes, if you get the yellow ones it makes the plate so pretty! If you’re not into beets (who are you anyways), try some kalamata olives for a tang. Want some crunch? add in some homemade croutons or crusty bread. The trick with a Caprese salad is to keep it simple so don’t add all these alternatives at once. Top with balsamic glaze, salt and pepper and enjoy.
hope you enjoy!
want more salad info? check out this guide on how to build the ultimate salad