5 Refreshing Summer Salads And Salad Dressing Recipes To Beat The Scorching Heat
Elevate your summer diet by incorporating these crunchy and fresh salads and salad dressings. These recipes will feel like summer in a bowl.
With the summer setting in, it’s time to add some cool salads that hydrate and refresh to your daily diet. These salads are packed with essential nutrients and fibre that will help you beat the heat with flavour and crunch. Here are five salad recipes just perfect to pair with that Sunday brunch or weekend picnic, with dressings so good you’d want to drink them.
Sagar Merchant, Chef and Founder, of Kaatil has shared five salad recipes that feel like summer on a plate.
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Watermelon, Feta, and Mint Salad with Honey Balsamic Dressing
Serves: 2
Ingredients:
Salad:
- 1/2 chilled watermelon, cubed
- 150 gms feta cheese, crumbled
- A few fresh mint leaves
Dressing:
- 2 tbsp honey
- 1 Tbsp balsamic vinegar
- 1 tsp olive oil
- A pinch of salt
- Optional: 1 tsp of chilli oil for that extra kick
Method: In a bowl, add the watermelon. Combine the dressing ingredients in a separate bowl and whisk well. Drizzle over the watermelon, and finally crumble the feta and mint leaves on top just before serving.
Cucumber and Avocado Salad with a Cooling Yoghurt Dill Dressing
Serves: 2
Ingredients:
Salad:
- 1 large cucumber, thickly sliced
- 1 avocado, cubed
- Fresh parsley, hand torn
- A few roasted peanuts for crunch
Dressing:
- 550 gms plain Greek/hung yoghurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp chopped dill leaves
- Salt and pepper to taste
Method: Combine the salad ingredients and toss in a bowl. In a separate bowl, stir together all the dressing ingredients into a creamy, herby dressing. Dress the cucumber and avocado salad before serving and enjoy!
Grilled Corn and Tomato Salad with Spicy Lemon Vinaigrette
Serves: 2
Ingredients:
Salad:
- 1 grilled corn, chopped OR 100 gms pan charred baby corn
- 50 gms cherry tomatoes, halved
- 1 onion, thinly sliced
- Few torn basil leaves
Dressing:
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp mustard
- 2 tsp mild hot sauce
- Salt and pepperMethod: Grill the corn over an open flame or pan-roast the baby corn till charred. Add to a bowl with the cherry tomatoes, onion and basil leaves and toss. Combine and shake up the dressing ingredients in a jar, and pour over the salad. Let it sit for 10 minutes before serving for all the flavours to blend, and enjoy.
Chilled Noodle Salad with Peanut Sesame Dressing
Serves: 2
Ingredients:
Salad:
- 200 gms cooked and chilled rice noodles (or any light noodles)
- 1 carrot, finely sliced or julienned
- 1 red bell pepper, sliced
- 1/4 purple cabbage, shredded
- 50 gms spring onions, sliced
Dressing:
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp lime juice
- 1 tsp honey
- Water to adjust the consistency
Method: Combine the salad ingredients in a bowl. In a separate bowl or blender, mix all the dressing ingredients till smooth, and adjust the consistency with water. It should be creamy and flowy, not pasty. Taste and adjust the dressing. Toss the dressing with the noodles and veggies, and enjoy cold.
Mango & Arugula Salad with a Tangy Ginger Dressing
Serves: 2
Ingredients:
Salad:
- 1 ripe mango, sliced
- Few fresh arugula Leaves
- 1 onion, thinly sliced
- 2 tsp sunflower seeds, toasted
Dressing:
- 1 tbsp ginger, grated
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- Pinch of salt
Method: Combine the salad ingredients in a bowl and toss. In a separate bowl, combine and whisk up the dressing, taste and adjust for seasoning. Drizzle over the mango and greens, and toss. Chill in the fridge before serving.
Pro tip: Keep everything cold. Summer salads hit differently when all your ingredients, including the bowls and plates, are nicely chilled. Keep your veggies crisp, and your dressings ready to go so that you can toss up a flavour bomb in an instant.
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