Pear, Fennel, Cashew and Parmesan Summer Salad.
Ingredients: 1 ripe yet firm pear cut into 1″ pieces, 1/4 large fennel shaved thinly, 4 cups mixed power greens, 6/8 shavings of parmesan, large handful of cashews (sometimes we swap the parmesan for blue cheese).
Sesame Ginger Dressing: 1 tablespoon + 2 teaspoons olive oil, 2 teaspoons seasoned rice vinegar, 1/2 teaspoons white sugar – or to taste, 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1/2 teaspoon of freshly grated ginger and 1/2 teaspoon toasted sesame seeds. Combine until well mixed.
Nectarine, Prosciutto, Buffalo Mozzarella Salad
Ingredients: 2 Ripe Nectarines each cut into about 8 segments, 1 roughly ripped large ball of Buffalo Mozzarella, 6 pieces of roughly ripped Parma Ham, 6 big leaves of Basil. Rustically assemble on a large plate and pour over the Balsamic Reduction.
Dressing: Either use 2 tablespoons cold pressed Virgin Olive oil and 1 tablespoon Balsamic Vinegar or Reduce 1/2 cup of Balsamic vinegar in a pan over medium heat to yield 1/4 cup Balsamic Reduction
Watermelon Sumer Salad
Ingredients: 1/4 large watermelon cut into 1″ cubes or smaller, 1.5 cucumbers sliced with vegetable peeler about 4″ long, 5 good leaves of Mint chopped roughly, Feta Cheese (as much as you like – I use 4 table spoons) handful of Almond slithers thrown on top. Arrange on a large plate and pour over dressing and serve.
Dressing: 2 tablespoons of virgin cold pressed Olive Oil shaken with 2 tablespoons of freshly squeezed lemon juice and 1/2 lemon’s zest
Black Bean and Corn Salad
Serves 6 as a side dish
Ingredients: 1 can black beans (14.5oz) rinsed thoroughly, 1 diced red pepper (about 1 cup), 3/4 – 1 cup chopped red onion (or as much or little as you like) soak in cool water for 10 minutes, 1 avocado, 1 small can of sweetcorn (or fresh 8.5oz), 1/2 cup roughly chopped fresh cilantro (coriander) with extra for garnish.
Dressing: 2 Tablespoons each of red wine vinegar, fresh lime juice and honey. 1/4 cup + 2 tablespoons vegetable oil, 1 large garlic clove, 1/4 teaspoon of dried oregano, 3/4 teaspoon cumin, 3/4 teaspoon of salt, 1/4 teaspoon black pepper, 1 chipotle peppers in adobo sauce (from a can). Blend all ingredients in a food processor until smooth.
Add all ingredients to a bowl and mix then serve immediately – or store in fridge then add avocado, coriander and dressing right before serving.
Raspberry and Goat Cheese Summer Salad
Ingredients: 1/4 cup Micro greens, 1 cup spinach, 1/2 cup pea shoots, 1 pun-net of raspberries, 1/2 cup goats cheese and 1/2 quartered and sliced cucumber.
Dressing: 4 tablespoons of olive oil, 2 tablespoon of cider vinegar, (shaken then poured into a vinaigrette bottle so your guests can help themselves).
Goes well with: Eat alone for lunch or as an accompaniment to Meat, Vegetables or Fish.
We hope you enjoy!
Gwyn & Tamra