Summer Salads - Laura Baddish

Summer SaladsLaura Baddish shares a list of her favorite, easy summer salads to try this time of year.

Honey Grilled Water Caprese Salads

2 large, round watermelon slices, each cut into 4 triangles 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons honey 1 pint of grape tomatoes, quartered 4 ounces of fresh mozzarella, cut in half or sliced a bunch of fresh basil leaves balsamic glaze for drizzling

Grilled Corn & Pasilla Pepper Salad

6 cobs of fresh corn 1 pasilla pepper 1 bell pepper, orange or red 5 ounces cotija cheese or feta cheese ¼ cup butter 1 teaspoon cumin 2 limes, juiced ½ teaspoon kosher salt

Summer Herb & Chickpea Chopped

Salad with Goat Cheese

4-8 cup butter lettuce, chopped (I use 4 cups) 1/2 cup fresh basil + parsley, chopped 2 tablespoons fresh thyme, chopped 2 ears grilled corn, kernels removed from the cob 1 1/2 cups tom-tom tomates, halved 1 red pepper, chopped 3/4 cup fresh blackberries or blueberries 1 peach, finely chopped 1 jalapeño, seeded + chopped 1 1/2 cups cooked chickpeas, also called garbanzo beans (or one 14 oz can rinsed + drained) 1/2 cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and pistachios 1/4 cup olive oil 1 tablespoon apple cider vinegar 2 teaspoons honey 1/2-1 teaspoon chipotle chili powder 1-2 cloves garlic, minced or grated 1 lemon, juiced salt and pepper, to taste 1 avocado, pitted + chopped 4-6 ounces goat cheese, crumbled

BLT Chopped Salad with Corn, Feta, &

Avocado2 cups butter lettuce, chopped 2 cups fresh arugula, chopped 1 pint grape tomatos, quartered 4 slices thick-cut bacon, fried and crumbled 1 cup sweet corn 1 avocado, chopped 4 ounces feta, crumbled 1 1/2 tablespoons olive oil 1 lime, juiced 1/4 teaspoon salt 1/4 teaspoon pepper

Heirloom Tomato & Chorizo Salad

1 lb. assorted heirloom tomatoes, large & small 1 pint colorful cherry tomatoes 1-2 Spanish-stlye chorizo (raw or cooked, not dried)* 1 garlic clove olive oil 1 tbsp. balsamic vinegar + more to taste salt & pepper 2 tbsp. fresh chives ½ c. basil leaves

Cashew Chicken Chopped Salad with Chili Dusted Mango2 tablespoons olive oil 1/2 cup sugar snap peas, the peas cut into thirds 1/2 red bell pepper, cut into 1/2-inch pieces 1/2 green bell pepper, cut into 1/2-inch pieces 2 shallots, cut into 1/2-inch pieces 1 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup roasted cashews, chopped 1 tablespoon toasted sesame oil 1 boneless, skinless, chicken breasts, cut into pieces 1/2 tablespoon low-sodium soy sauce 4 cups butter lettuce, chopped 1 green onion, sliced 2 tablespoons freshly chopped cilantro 1 mango, half peeled and chopped, half peeled and sliced 1/4 teaspoon chili powder

Summer Berry Spinach Salad2 cups baby spinach leaves 3 strawberries, sliced ¼ cup blueberries 1-2 thin slices of red onion 3 ounces white tuna packed in water ¼ cup fruity extra virgin olive oil heaping teaspoon of grainy mustard 1 tablespoon rice wine vinegar ½ teaspoon sugar 1 teaspoon chopped fresh tarragon leaves plus more for garnish kosher salt and freshly ground black pepper