Recipe for Another Summer Super Salad Inspiration

We enjoyed the last summer super salad so much that I've pretty much added it to the weekly rotation.  This version has refreshing and juicy watermelon mingling with blueberries, feta and mint, a simple vinaigrette and a summer staple-grilled chicken.  Once again, Mr. ELEB did his magic on the grill and contributed perfectly cooked chicken breasts.  A quick vinaigrette whipped together in the blender, a toss together of the watermelon, blueberries, feta and mint, and dinner was on the table in just about 30 minutes.


Time: 30 minutes or less
Servings: 3

Watermelon-Blueberry Drizzle
Ingredients:

• ½ cup seedless watermelon cubes
• ¼ cup blueberries
• 5 mint leaves
• 1 TBSP olive oil
• 1 tsp fresh lemon juice
• ½ tsp salt

Method:

• Blend together (in blender) until no large chunks remain-it will be watery but will thicken up with 15 minutes in the fridge.

Watermelon, Blueberry, Feta Salad

Ingredients:

• 3 cups seedless watermelon cubes
• 1 cup blueberries
• ½ cup (or more) low fat feta cheese crumbled
• 10 mint leaves (or more), finely sliced; more for garnish
• Salt (if needed, to your taste)

Method:

• Gently mix all ingredients together.  Add sprinkle of salt if needed when serving.

To prepare:

• 3 grilled chicken breasts, sliced
• 3 cups romaine (or other lettuces), shredded into bite sized pieces
• Sprinkle lettuce with watermelon blueberry drizzle and mound in center of serving platter.  
• Place chicken breasts over lettuce. 
• Sprinkle chicken with watermelon blueberry drizzle.  
• Surround lettuce and chicken with watermelon, blueberry and feta salad.  
• Garnish with mint.

A hit on all fronts!  What summer salads are you putting together?

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Recipe for Summer Super Salad Inspiration

Aloha all,
I'm starting to get caught back up from being away for so long!  Hope your summer is going well and you're enjoying some lovely fresh summer produce.  Last week, I was really in the mood for a salad of some type for dinner.  It was a hot, muggy day and my brain was just feeling lethargic-ever get like that?

Anyway, I knew I wanted a salad but not just any salad.  A tasty, "more than lettuce and tomato" kind of salad.  I was searching for some inspiration...didn't really find it with a quick look on line or a perusal of this month's food/recipe magazines stacked up (actually I have a few month's worth stacked up).  I figured I wasn't the only one who would enjoy a summer salad, so I'm sharing today what I ended up putting together.  It was awesome.  


First, the kitchen didn't get heated up because Mr. ELEB cooked the chicken outside on the grill.  Second, I was able to get some great locally grown produce.  And third, the variety of tasty sweet and salty morsels in the salad satisfied my yearnings for something beyond a basic salad.  Hope you will be inspired to create your own Summer Super Salad.


Serves: 2
Time: 30 minutes


Ingredients:

• 4 cups mixed lettuces
• 1 cup diced cucumber
• 1 1/2 cup finely diced tomato (seeded)
• 1 cup sliced mushrooms
• 1/2 cup fresh blueberries
• 1/2 cup pistachios (salted, shelled)
• 2 oz. goat's cheese, crumbled
• 2 boneless, skinless chicken breasts, grilled and sliced
• Drizzle of lemon olive oil (or oil and vinegar mixture)
• Salt and pepper

Method:

• Preheat the grill and grill chicken breasts until cooked.
• Compose or toss salad ingredients together.
• Add chicken.
• Dress with olive oil (or oil and vinegar), salt and pepper.

That's it.  Easy, satisfying, tasty.  And lot's of possibilities for variations.  Enjoy!


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Recipe for Quinoa Salad with Roasted Red Pepper, Feta, Mint, and Almonds

Even though it is warm/hot year around here in Maui, there is something about summer that just makes me want fresh, tasty salads.  This quinoa salad is great. Simple to make, yet complex in taste.  It is great as a side dish to grilled meats or alone as a meatless main course option.






Time: 30 minutes
Yield: 6 as a side dish


Ingredients:

• 1 cup organic quinoa, rinsed
• 2 cups water (or broth)
• 3 cloves garlic, smashed
• 1 tsp salt, plus more for serving
• 1 cup chopped roasted red peppers
• ½ cup chopped fresh mint
• ¾ cup crumbled feta cheese
• ¾ cup chopped toasted marcona almonds

Method:

• Bring quinoa, water, garlic and salt to a boil.
• Reduce to a simmer, cover and cook for 15 minutes (or per package directions).
• Remove from heat and transfer to a bowl to cool for 10 minutes.
• Stir in red peppers, mint, feta and almonds.
• Taste for salt and add as needed.
• Serve at room temperature.

I used some of my homemade roasted red peppers but you could certainly use jarred. Don't skimp on the mint, feta or almonds!


What summer salads are you making?
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