The hot days of summer continue and if you are like me, salads are on the menu. Here are some simple ideas to make dinner delicious and cool. These salads are a great way to use leftover grilled fish or meat or other vegetables you have from other meals. Think of the below as not recipes but suggestions. Use your imagination to use what you have on hand.
This is a great way to use leftover corn on the cob and grilled chicken. Start with romaine lettuce and add tomatoes, jalapenos, avocado, and corn cut off of the cob. Toss all with chili lime vinaigrette. Top with cilantro and broken tortilla chips. For a plant-based protein option, add canned black beans that have been well-rinsed. Or, you can add grilled chicken.
Start with chopped red or green cabbage and chopped romaine and bok choy. You can also make this salad with just cabbage if this is what you have on hand. Add chopped snow peas, chopped cucumber, and chopped oranges. Combine with sesame dressing then top with chopped peanuts and cilantro. Serve topped with grilled salmon, chicken, or pork.
Grilled pineapple is the star of this salad. Grill sliced pineapple and chill for us in this salad or tacos later in the week. Any lettuce will work, a good one for this, however, is spring mix. Add sliced almonds, chopped green pepper, and chopped grilled pineapple. Dress with citrus vinaigrette. Top with grilled shrimp or chicken. You can also add chopped mango to this salad.
Start with butter lettuce. Add chopped cucumbers and tomatoes. Dress with balsamic vinaigrette. Add sliced peaches raw or grilled. Top with grilled salmon or grilled chicken.
All along the Mediterranean Sea, this combination is eaten with most meals. Combine chopped cucumber, chopped tomato, chopped black olives, and chopped feta. Add this mixture to the lettuce of your choice. Dress with balsamic vinaigrette. To add protein to this salad, add garbanzo beans that have been well drained and rinsed. It is also delicious with grilled fish.
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