Friday, June 20, 2008

Simple Summer Salads

In the summer I like to keep it simple... salads and grilling are nightly staples.
So far this week I have made three very simple summer salads!

Watermelon, Feta and Cucumber Salad

What you see is what you get. Chop cukes, watermelon and crumble feta.
SERVE cold. Refreshing... sweet and salty.

Shrimp, Avocado Salad

Chopped red onion, shrimp, avocado, cilantro, tomatoe and mix
with juice of one lime, 1/2 cup shredded monteray jack, cumin, salt, drained black
beans and SERVE cold. Also think this would be good on a pita.

Asian Three Bean Salad

Got this one from Ellie on the Food Network. So refreshing and healthy.

1 pound string beans, trimmed and cut into 1-inch pieces
1 (10-ounce) bag frozen shelled edamame (green soy beans)
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with
dressing, and toss to coat. Season with salt, to taste.

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