Enjoying Summer Salads

loom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)

• 1 teaspoon (or more) coarse kosher salt

• 5 tablespoons extra-virgin olive oil, divided

• 1 1/2 tablespoons red wine vinegar

• 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)

• 6 cups fresh arugula leaves or small watercress sprigs

• 1 cup crumbled feta cheese (about 5 ounces)

It’s summer, and what could be better than a salad for lunch or dinner?

I grew up on salads with iceberg lettuce in the ‘40s and ‘50s because the varieties we have now were simply not available in local markets. Can you remember a wedge of iceberg topped with Thousand Island dressing? Today it’s wonderful to find salad greens like red leaf lettuce, romaine, escarole, butter lettuce, green leaf lettuce, radicchio, arugula and Belgian endive often offered at our markets, including our farmers markets.

To make this a “summer of salads,” I’m sharing a variety of salad recipes this month I hope will please everyone in your circle of family and friends.

• 1/2 cup sliced almonds, lightly toasted

Directions:

Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon kosher salt; let stand 15 minutes. Add 4 tablespoons of the oil, the wine vinegar, and herbs to the melon mixture. Season to taste with pepper and more salt, if desired. Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among salad plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve. Makes 6 to 8 servings

Directions:

Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel bulb and fennel fronds. Season dressing to taste with salt and pepper. (Can be made one day ahead. Cover and chill. Re-whisk before using.)

Ingredients for Salad:

• 3 blood oranges or seedless oranges

• 12 cups torn assorted salad greens (such as arugula, watercress, and endive) or 1 1/2 five-ounce bags mixed baby greens

• 1 cup chopped green onions

• 2/3 cup walnuts, toasted

Directions:

Cut all peel and white pith from oranges. Working over a bowl, cut between membranes to release orange segments. Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper. Makes 8 servings

This next salad is heartier and could easily be served for dinner with fresh warmed rolls.

A California study in 2021 by Solar Aquagrid determined that covering up the state’s canals with solar panels could save 63 billion gallons of water a year, which would supply the water needs for 2 million residents by cutting evaporation by a whopping 90 percent. Other good things, besides generating a lot of electric power that would replace diesel-powered irrigation pumps — improving air quality and making the system self-sustaining — would be reducing algae growth, cooling the water, and limiting maintenance that comes with hot sunlight. The project will start this fall on 250 miles of canals. Other water districts around the world, including Spain, the Philippines, and Brazil, are watching the project with hopes to maybe do the same.

(Rotisserie chicken may be used)

• 2 stalks celery, diced

• 1 cup toasted pecans, chopped

• 1 cup red grapes, quartered

• 1/4 cup fresh tarragon, chopped

Directions:

In a medium bowl, combine mayonnaise, sour cream, lemon juice, mustard, and salt; whisk until well combined. In another medium bowl, toss together chicken, celery, pecans, grapes, and tarragon. add mayonnaise mixture, stirring to combine. Makes about 4 cups

Tomato-Watermelon Salad with Feta and Toasted Almonds

Ingredients:

• 8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)

• 3 pounds ripe tomatoes (preferably heir-

Spring Greens with Orange-Fennel Vinaigrette

Ingredients for Vinaigrette:

1/4 cup fresh orange juice

2 tablespoons minced shallots

1 tablespoons fresh thyme leaves

2 teaspoons (packed) grated orange peel

1 teaspoon honey

1/2 cup extra-virgin olive oil

1/4 cup finely chopped fresh fennel bulb

2 tablespoons chopped fennel fronds

Tarragon Chicken Salad with Red Grapes and Pecans

Ingredients:

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 tablespoon fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 teaspoon kosher salt

• 3 cups finely chopped cooked chicken

Avocado and Grapefruit Salad

Ingredients:

• 2 heads butter lettuce, washed and torn 4 grapefruit, peeled and sectioned, juice reserved

• 4 avocados, peeled and sliced

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh tarragon leaves

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black peppercorns

Directions:

Arrange lettuce leaves on serving plates.

Top with grapefruit and avocado in an arranged order. In a medium bowl, whisk together 1/4 cup reserved grapefruit juice, oil, tarragon, salt, and pepper. Drizzle over salad. Serve immediately. Makes 8 servings

Enjoy a “salad summer.” Cheers!

Barbie Butz is an independent columnist for Avila Beach Life News; you can email her at bbutz1@ outlook.com