summer salads and dressings
Summer is a time of heightened activity, longer days. It's also an opportunity to slow down, nourish ourselves, soak up the sun, and prepare for winter. The more we relax and reduce stress in the summer, the healthier we will remain during the colder months. Try these recipes to strengthen digestion and promote relaxation.
LEMON GARLIC DRESSING
You will need:
1/3 cup olive oil
3 tablespoons fresh lemon juice
1 small clove garlic, crushed
¼ teaspoon each salt and black pepper
Whisk all ingredients together in a small bowl.
Drizzle over salad.
Get creative! Add 1/2 cup freshly chopped dill.
RED WINE VINAIGRETTE
You will need:
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon each salt and black pepper
Whisk all ingredients together in a small bowl.
Drizzle over salad.
Get creative! Add 1/2 cup freshly chopped parsley.
BALSAMIC VINAIGRETTE
You will need:
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon tamari or soy sauce
1 teaspoon maple syrup
1 cup fresh, chopped basil
Whisk all ingredients together in a small bowl.
Drizzle over salad. Serves 8.
KOHLRABI POTATO SALAD
Kohlrabi is extremely high in protein for a vegetable! It's a digestive aid as well.
You will need:
1 pound potatoes or any kind
1 pound kohlrabi
1 cup fresh spinach, chopped
⅓ cup roughly chopped dill
3 tablespoons mustard
one batch of lemon garlic salad dressing (see recipe above)
Steam or boil potatoes and kohlrabi in until tender, about 15 minutes.
Drain and place in a serving bowl. Toss with spinach, dill, mustard and salad dressing.
Serve warm or at room temperature.
Get creative! Add 1 cup sunflower seeds.
CORN SALAD
Please choose non-GMO corn whenever possible.
You will need:
1/2 cup apple cider vinegar
1 cup olive oil
Salt and freshly ground black pepper, to taste
2 cups fresh peas
3 ears corn, husks and silks discarded, kernels sliced from cobs and reserved
2 stalks celery, finely chopped
1 medium yellow onion, finely chopped
1 avocado, chopped
Whisk vinegar, oil, salt, and pepper in a large bowl; set aside.
Bring a 2 quart saucepan of salted water to a boil. Add peas and cook until bright green and tender, 1–2 minutes.
Drain and add to bowl along with remaining ingredients; toss to combine.
Let sit for 30 minutes before serving.