Ultimate Summer Salad

Time: 20 min Servings: 4

Ingredients

• 1 head butter lettuce

• 1 English cucumber, sliced

• 1 cup cherry tomatoes, halved

• 1/2 cup white sweet corn, frozen or fresh

• 1 large ripe peach, sliced

• 1 shallot, thinly sliced and pickled

• 1/2 avocado, sliced

• 4 ounces reduced-fat feta cheese*, crumbled

• 1/4 cup roasted, unsalted pepitas*

Dressing:

• Juice of 1 lemon

• 1/4 cup extra virgin olive oil

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• 1/2 teaspoon kosher salt

• 1/8 tsp ground black pepper

Directions

1. Make dressing: combine ingredients and whisk together. Set aside.
   

2. Thinly slice red onions and add to the salad dressing. Toss to coat the onions and set aside to pickle while you prep the rest of the salad, at least 15 minutes.

   
   

3. Prep salad: In a large salad bowl, tear lettuce leaves into bite-sized pieces. Be sure to wash well. Add cucumbers, tomatoes, and peaches.

4. Remove red onions from dressing salad and add to salad. Gently toss salad in dressing to coat. Top with avocados, cheese and pepitas. Enjoy!

   
   

---

Notes:

• Nuts: chopped almonds, walnuts, pecans, or pistachios work well too.

• Cheese: Parmesan shavings, Manchego, or smoked Gouda also work well.

• Flavor: grill the peach before slicing. Grill corn on the cob, then add to salad.

• Dressing: Balsamic vinaigrette also pairs well with salad.

• Protein: add cooked quinoa, beans/lentils, shrimp, chicken, or hard-boiled eggs.

• Vegan: skip the cheese.

Ultimate Summer Salad.pdf

Download PDF • 369KB