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Summer Salads

Jun 23, 2014


Summer and salads are two of my most favorite things. Just the thought of them brings a smile to my face. And, we’re all in luck because it’s too easy to make a salad into a meal this time of year. Farmers’ markets are as ripe and abundant as the produce they’re selling. There really is no excuse to avoid your veggies this season. Even fresh lettuces with a little lemon juice, olive oil and sea salt and pepper taste especially good!

I asked three of my dear salad making experts to share their favorite Summer salad recipes. 

Happy Salad Eating!

#1. Raw Summer Salad with Shallot Basil Vinaigrette


2 ears corn, cut corn kernels off cob

1 cucumber, thinly slice and quarter

1 cup grape tomatoes, quartered

1/2 red onion, minced

1/2 avocado

Shallot Basil Vinaigrette


1 cup fresh basil leaves

3/4 cup extra virgin olive oil

1/4 cup white wine vinegar

2 tbsp maple syrup (or honey)

1 tsp spicy mustard

1/2 large shallot

1/2 tsp salt

pepper to taste

Place all ingredients in high speed blender and mix until liquid.


Mix all salad ingredients together, add pepper to taste. Toss with Shallot Basil Vinaigrette and serve.

Recipe & photo courtesy of: Lacy Young, Health Coach & Creator of Campaign For Confidence


#2. Cooked Cleansing Salad

This easy to make “salad” contains liver-friendly vegetables perfect for spring and summer!  It can be stored in the refrigerator for several days (minus the avocado) and eaten at room temperature.

(serves 4)


2 c carrots, cut into bite-size pieces

2 c broccoli, cut into bite-size pieces

2 c asparagus, cut into bite-size pieces

2 small avocados

1 lemon, juiced

2 T sesame oil

Sea salt to taste

Sunflower seeds, sesame seeds, and/or tahini (optional)


Lightly steam the carrots, broccoli, and asparagus (layer in steamer in that order); After cool toss in the avocado (cut into cubes first); add sea salt, lemon juice, and sesame oil.  Top with seeds and/or drizzle with tahini if desired. 

Recipe courtesy of: Sara Ferrigno Thrive Nutrition & Yoga

#3. The Cooked & Raw Veggie Mix Salad


Roasted eggplant

Roasted Broccoli

Sauteed Kale

Pickled Carrots

Raw bed of radicchio

Tossed with the "Yummy Dressing"

Jae’s Yummy Dressing

Dressing for salad to serve 6 people

1 Tbs chopped preserved lemon (or more if preferred)- skin, goo, and liquid combined?

1/4 tsp ground cumin?

1/4 tsp ground cinnamon?

1/8 tsp smoked paprika?

1/4 tsp brown sugar?

2 Tbs white wine vinegar (or champagne vinegar is fine too)


Then add:

1/4 cup olive oil



Combine salad ingredients together and toss with salad dressing.

Special note from Jae: "I have been adding two fried eggs and a dollop of tahini on top for kicks – yum!"

Recipe courtesy of: Jae Berman, MS, RD, CSSD