Summer time is the perfect season for yummy salads! But the whole lettuce, veggie, protein show can get a little mundane, so here are some of our favorite salads that we eat regularly.
Brussels Sprout Salad
We eat this salad at least once a week. It's crunchy and fresh - and it has bacon in it, so you can't go wrong. If you don't like Brussels sprouts, please give this a try! I promise, you'll love it. Original recipe can be found at Pinch of Yum - but the following is our adaptation of it.
- 3 tbsp lemon juice
- 3 tbsp orange juice
- 1 large shallot, minced
- ½ cup olive oil
- salt and pepper
- 6 slices cooked bacon, crumbled or chopped
- 1/2 bag of brussels sprouts (I buy the bag at Costco)
- 1 cup almonds
- 1 cup grated Pecorino-Romano cheese
- Cook and crumble the bacon.
- Combine the olive oil, lemon, and orange juices and whisk until you have a creamy consistency. Add the shallot and salt and pepper (I often will omit the shallot just because I don't have one on hand).
- Using a mandoline, shave the brussel sprouts into thin slices to make a shredded/slaw texture. Tip: do not shave your fingertip! This may or may not have happened to both of us at least once.
- Toast the almonds over low heat for a couple of minutes. Roughly chop. Add the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing!
Quinoa, Tomato, and Avocado Salad
Quinoa is a favorite of mine this summer - I've been making a batch of it and then mixing it with veggies and protein for lunch. Although quinoa isn't technically primal, it's gluten-free, and very nutritious.
Original recipe is from The Garden Grazer - here is my adaptation.
- 1 cup dry quinoa
- 2 medium avocados
- 8 oz. cherry tomatoes
- 3 green onions
- 2 cloves garlic, minced
- 2 Tbsp. red or white wine vinegar
- 2 Tbsp. olive oil
- 1/8 tsp. salt
- Cook the quinoa.
- Make the dressing: in a small bowl whisk together ingredients and set aside.
- Slice the green onions, halve the cherry tomatoes, and dice the avocado.
- When quinoa is done cooking, add it to the large bowl with spinach and toss.
- Add the green onions, tomatoes, and dressing. Stir to combine.
- Add the avocado.
Watermelon, Feta, and Mint Salad
This is the most refreshing salad! I love this in the summer. Original recipe from Garnish with Lemon - I didn't make any adaptations to this one.
- 7 cups of cubed watermelon, chilled and well drained
- 1 tablespoon rice vinegar
- 4 ounces crumbled feta cheese
- 1 cup loosely packed fresh mint leaves, coarsely chopped
- Kosher or sea salt
- Freshly ground pepper
- Gently toss melon with rice vinegar, feta cheese and mint. Season with salt and pepper. Serve immediately.
- This salad is best served right away. The vinegar starts to break down the watermelon if made too far in advance.