Bright, Light, and Fresh Summer Salads

Story And Photography By NATALIE FINDLAY

Summer is made for spending time outdoors, so when it comes to meal prep we want quick and easy. The easiest foods to reach for are fruits and vegetables. Most don’t need any cooking time at all and aside from some chopping, salads come together quickly, can be made in large or small batches and can be kept in the fridge until needed.

Which all adds up to more time for summer fun outdoors.

Fruits and vegetables have a high water content which helps keep us refreshed on hot summer days. Prepping your salads and storing in the fridge keeps them cold and ready to eat at a moment’s notice.

There are an impressive amount of delicious flavour combinations, inspiring

Fabulous Fruit Plate

Serves 4

This is not just a fruit plate. The lime, mint and honey make it special, and it takes no time at all. Make sure everything is cold from the fridge.

2 Tbs mint, roughly chopped

1 Tbs lime zest

2 Tbs (30 mL) lime juice

2 Tbs (30 mL) honey

1 cup cherries

1 cup blueberries

1 cup raspberries

1 cup watermelon

1 cup kiwi, sliced

1 mango, sliced

Chive blossoms and mint, for garnish vegetable combinations, cool cutting options and the care-free days of summer give you permission to mix and match to your personal preferences.

1. In a small bowl, combine mint, lime zest and juice and honey.

2. On a large platter, lay out the fruits.

3. Drizzle the lime juice mixture over the fruits, garnish and serve.

Mastering these salads (which basically means chopping and stirring) will make your summer full of flavour, nutritious, and easy so you can spend more time outside doing what you love.

Note: All these salads can be made ahead. If doing so, keep the dressing and the salad mixture separate and refrigerated, and combine before serving.

Thai Noodle Salad with Peanut Sauce

Serves 2

1/3 cup (80 mL) peanut butter

1½ Tbs (22 mL) soy sauce

2 tsp (10 mL) fish sauce

¼ cup (60 mL) avocado oil

1 Tbs (15 mL) lime juice

½ Tbs (22 mL) honey

1 cup vermicelli noodles

1 mango, remove skin and cube

1 red bell pepper, thinly sliced

½ English cucumber, cubed

1 cup red cabbage, thinly sliced

2 Tbs cilantro, roughly chopped

2 Tbs mint, roughly chopped

3 Tbs peanuts, crushed

1. In a medium bowl, whisk together peanut butter, soy sauce, fish sauce, avocado oil, lime juice, and honey. Set aside.

2. Cook vermicelli noodles as directed on the package. Run under cold water to cool.

3. In a large bowl, add the noodles, mango, bell pepper, cucumber, and cabbage.

4. Top with cilantro, mint, and peanuts. Drizzle with peanut sauce and serve.

Note: you can replace the vermicelli noodles with 2 cups of roughly chopped lettuce per person. Add your favourite protein if desired.

Shrimp Salad

Serves 2

1/3 cup (80 mL) mayonnaise

1½ Tbs (22 mL) lime juice

2 tsp lime zest

1 clove garlic, minced

¼ tsp sea salt

¼ tsp freshly ground pepper

1½ Tbs fresh dill, roughly chopped

1 Tbs tarragon, roughly chopped

454 g shrimp (size 21/25)

½ English cucumber, cubed

2 green onions, thinly sliced

1. Make the dressing by combining the first eight ingredients in a medium bowl and store in the fridge until needed.

2. Bring to boil a large pot of water and add the shrimp. Cook for

2-3 minutes until cooked through. Pour into a colander and rinse shrimp with cold water. Remove the tails (if not already removed).

3. Chop each shrimp into 3 or 4 pieces and place in a medium bowl.

4. Add the chopped cucumber and green onions.

5. Pour the dressing into the bowl and stir to combine.

Note: You can also use parsley, cilantro, or a combination of them with the dill and tarragon. Serve this salad as is or in lettuce wraps, stuffed in avocados, a tortilla, or as a sandwich filling.

Daikon Cabbage Sesame Salad

Makes 4 cups

8 cm daikon, cut into matchsticks

3 cups savoy cabbage, thinly sliced

2 green onions, thinly sliced

12 snap peas, sliced on diagonal

2 Tbs (30 mL) tahini, pourable

1 clove garlic, minced

1 Tbs (15 mL) soy sauce

1 tsp (5 mL) rice wine vinegar

¼ tsp sea salt

1 Tbs (15 mL) water

2 tsp (10 mL) mirin

1 Tbs (15 mL) toasted sesame oil

Toasted sesame seeds and a generous sprinkle of furikake, garnish

1. Add the daikon, savoy cabbage, green onion, and snap peas to a large bowl.

2. In a medium bowl add the rest of the ingredients except for the garnish. Whisk together until completely incorporated.

3. Pour over the cabbage mixture and toss together.

4. Place on a serving platter and garnish with sesame seeds and furikake.

Corn Salad

Makes 4 cups

3 corn on the cob or 3 cups kernels

3 Tbs (45 mL) mayonnaise

1½ Tbs (22 mL) lime juice

1/8-1/4 tsp chili powder

½ tsp sea salt

½ jalapeño pepper, seeded, finely chopped

3 Tbs cilantro, finely chopped

¼ cup cojito or crumbled feta

Tajin spice blend and micro greens, garnish

1. In a small bowl combine mayonnaise, lime juice, chili powder and salt, and reserve in the fridge.

2. Grill corn cobs on the barbecue for 10 minutes, turning every 2 minutes.

Remove from heat and cut kernels from the cob. If using frozen kernels, bring a medium pot of water to a boil and cook kernels for 5 minutes, strain and let cool.

3. In a large bowl add the corn kernels, mayonnaise mixture, jalapeño, cilantro, and cojito. Stir to combine.

4. Garnish with tajin spice and micro greens.