When summer arrives, it is time to give your ovens a break and have food that is cool rather than piping hot! Salads are not only quick and easy to make, but they are refreshing as well. Here are 3 summer salads to keep you cool and comfortable.
Watermelon + Cucumber Tsatsiki Salad
Mash 1 clove of garlic with a little salt. Clean, peel and deseed 2 cucumbers. Grate one cucumber into a bowl and add the mashed garlic. Combine 1 ½ cup of plain Greek yogurt and ⅓ cup of mint and add to the grated cucumber – this is the Tsatski – whisk together. Take the other cucumber and slice it thickly. In a large bowl and add cubed watermelon, sliced cucumber, ⅓ cup fresh mint and 2 tbsp of lime juice to the Tsatsiki. Toss well and add some sea salt when served.
Boil about 7 ears of corn in salty water for 7 minutes. Remove the kernels with a sharp knife. Place the kernels in a large bowl; add 1 cup of halved cherry tomatoes, 1 medium sized chopped red onion, and ⅓ cup chopped basil. Mix well to combine all ingredients. In separate bowl, whisk together ⅓ cup olive oil and 4 tbps of red wine vinegar for the dressing. Combine the dressing with the veggies and serve at room temperature.
Radish, & Fennel Salad
Shave1 large or 2 medium sized radishes and 2 fennel bulbs. These veggies only need a light dressing. For dressing: mix together orange muscat vinegar, white wine vinegar and olive oil and season to taste with salt and pepper!
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