Easy and quick summer salads

The good thing about the early summer weather we’re having is we tend to eat more salads.

The bad thing about the early summer weather weather we’re having is someone has to spend time in the kitchen and make the salads. The kitchen is INSIDE the house. I’d rather be OUTSIDE… :)

But alas, I was happy to have salads ready to eat whenever we felt hungry for the rest of the day. I figured since I’m chopping veg anyway I may as well do it all at the same time, get it done, and then head outside.

salad

Here are the ingredients and methods:

Couscous salad

Pour half a cup of Whole wheat couscous in a bowl.
Add boiling water, just enough to barely cover the couscous.
Let stand for a few minuets, chop your veggies in the meantime.
Chop red onion, cherry tomatoes and cucumbers (with peel).
Fluff couscous with a fork, add veggies and toss.
Pour the juice of about half a small lemon and 1-2 tbsp olive oil over it, toss again.
Season with sea salt to taste
Sprinkle chopped herbs (chives, arugula, parsley) and toss. Serve at room temperature or cold.

Kale and Onion with Navy bean salad

Pour some olive oil in a shallow pan (cast iron).
Wash and chop a couple of handfuls of kale, place in pan with chopped red onion.
Squeeze juice of half a lemon on top, toss and cook on medium high, covered, until wilted and onions soft.
Add a handful of cooked navy beans (I pre-cooked mine, but you can use canned beans, just rinse them well to get the salt off).
Pour into dish and season to taste with sea salt and pepper.
Serve cold or lukewarm.

Greek salad

Chop feta cheese into bite-sized chunks (I use Greek sheep-milk feta).
Chop cucumbers and cherry tomatoes, toss with feta.
Snip chives on top.
Season with dry oregano, sea salt and course pepper, olive oil, and a touch of white balsamic vinegar.

Herb and Navy bean salad

Chop spring salad mix, or fresh herbs and place in bowl.
Add a handful or two of cooked (or canned) navy beans (rinse salt off if from can).
Add chopped vegetables like cherry tomatoes.
Pour olive oil and white balsamic vinegar on top, season with sea salt and pepper.
Toss and enjoy cold.

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