Home Cooking

Summer Salads Made Simple

Mlchur | Jun 16, 201702:21 PM    

I'm celebrating the first days of summer. So what if summer doesn’t officially start until next week! Can you really blame me for being enthusiastic? Who doesn't love a bit of sunshine, the promise of summer holidays, and of course, backyard BBQ's? Here are a few easy salad recipes to kick off summer, a.k.a. BBQ season, in style.

Greek Goddess Dressing
This dressing gets a healthy and tangy makeover with reduced fat Greek yogurt and algae oil. It’s the perfect dressing to serve with summer radishes, rainbow carrots, grilled shrimp, and Bibb lettuce.

½ cup mayonnaise
½ cup Fage 2% Greek yogurt
1 1/3 cup green onions, sliced
1 1/8 cup basil, fresh leaves
1/2 cup tarragon, fresh leaves
1/3 cup dill, fresh
1/3 cup lemon juice
1 clove crushed garlic
4 anchovy fillets in oil
½ tsp. salt
1 tsp. black pepper
1/3 cup Thrive algae oil
Place all of the ingredients into a blender and blend until thoroughly combined.

Charred Jalapeno Dressing
Next time you fire up the grill, toss a few jalapenos onto the flames. The combination of jalapenos, olive oil, and fresh lime juice are perfect for a summer corn salad with cherry tomatoes and fresh cilantro.

½ cup olive oil
3 tablespoons apple cider vinegar
1/3 cup fresh lime juice
1 clove garlic, crushed
1-2 charred jalapenos, seeds removed
Salt, to taste
Pinch of sugar
Grill the jalapenos. Remove the seeds. Place all of the ingredients in a blender. If you are sensitive to spicy foods, I suggest using only one jalapeno. Blend until smooth.

Honey-Balsamic Vinaigrette
This versatile dressing, made with fresh thyme and aged balsamic, can liven up any salad. Try tossing it with fresh figs, arugula and goat cheese, or serve it with grilled peaches, radicchio, blue cheese and pistachios.

½ cup aged balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ cup olive oil
2 tablespoons Thrive algae oil
Salt & freshly ground pepper to taste
2 teaspoons fresh thyme
In a bowl, whisk together the vinegar, honey and mustard. Slowly add in the olive and algae oil. Whisk in the salt, pepper and thyme.

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

BBQ 101: How to Grill for Beginners

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...

Battle of the BBQ: Where Can You Find the Best in the South?

Battle of the BBQ: Where Can You Find the Best in the South?

by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.