Summer is here and things are heating up! The urge to avoid turning on the oven is strong, but don’t turn to takeout! Our friends at Daisy, Dole and California Walnuts are sharing their top summer salads to help you keep cool and eat well this summer.
Avocado and Black Bean Salsa Salad
Prep Time: 20 Minutes | Total Time: 20 Minutes | Serves: 6 (1-1/4 cups per serving)
In medium bowl, combine the beans, corn, tomato, cilantro, lime juice and taco seasoning; mix well and set aside. Divide the lettuce evenly onto six salad plates. Top each plate with avocado slices. Spoon the black bean salsa over the avocado slices on each plate and top with ½ cup of cottage cheese.
Blackberry Salad with Almonds
Prep Time: 10 Minutes | Total Time: 10 Minutes | Serves: 4
Place a layer of greens on 4 salad plates. Top each evenly with the blackberries; drizzle with the glaze. Top with a scoop of cottage cheese. Sprinkle with the almonds and dried cranberries.
Pineapple Date Salad
Prep Time: 15 Minutes | Total Time: 15 Minutes | Serves: 8
Line a large oval platter with lettuce leaves. Spoon the cottage cheese across center of platter. Spoon the pineapple evenly at each end of platter next to and slightly overlapping the cottage cheese. Spoon the dates between pineapple and cottage cheese, slightly overlapping each.
Sunflower Grilled Shrimp Salad with Blackberries
Prep Time: 20 min. | Serves: 4
Press 2 shrimp onto 8 skewers. Reserve 1/3 cup Citrus-Ginger Marinade. Pour remaining marinade over shrimp and set aside while preparing grill, about 20 minutes.
Heat grill to medium-high. Grill shrimp for 1-1/2 minutes per side or until pink; set aside.
Toss together greens and dressing from kit, blackberries and black beans. Divide between four serving plates. Brush reserved marinade over grilled shrimp and arrange two skewers on top of salad, garnishing with sunflower kernels and bacon from kit. Serve immediately.
Citrus-Ginger Marinade: Combine 2 tablespoons lime juice, 2 tablespoons olive oil, 1-1/2 tablespoons honey, 1-1/2 tablespoons chopped green onions, 1 tablespoon water, 1 tablespoon grated lime peel, 1 teaspoon grated fresh ginger and 1/2 teaspoon minced garlic in blender or food processor. Cover; blend until smooth. Season with salt to taste.
Nutritional Info (Per Serving): 380 calories, 21g fat (3g sat.), 45mg cholesterol, 410mg sodium, 40g carbohydrate (9g dietary fiber, 19g sugars), 13g protein, 80% Vit. A, 70% Vit. C, 8% calcium, 15% iron.
Pineapple Pepper and Cheese Salad
Prep Time: 15 Minutes | Total Time: 15 Minutes | Serves: 4
Place a lettuce leaf on 4 salad plates. Top each evenly with the pineapple and a scoop of cottage cheese. Sprinkle with the peppers and basil.
Grilled Banana and Greens Salad
Total Time: 20 min. | Serves: 6
Spray banana slices and asparagus with olive oil spray. Grill on both sides and remove from heat. Cut asparagus into 1-inch pieces and set aside.
Chop romaine into bite-size pieces and combine with walnuts, blue cheese, banana, and asparagus in a large bowl.
Combine olive oil, lemon juice, and lemon peel in a small bowl. Whisk until blended. Season to taste with salt and pepper.
Pour dressing over salad and gently toss.
Divide salad between six serving plates and top with blackberries.
Spring Salad with Cheesy Ranch
Prep Time: 25 Minutes | Total Time: 25 Minutes | Serves: 6
In a blender or food processor, process the cottage cheese and the buttermilk for 15 seconds or until almost smooth. Add the chives, parsley, lemon juice, mustard, garlic, dill and black pepper; pulse to combine. Transfer the dressing to 2-cup container. Cover and refrigerate (for up to 3 days). Toss the lettuce, cucumber, corn, radishes, sugar snap peas, bell pepper, and chickpeas in a large bowl. Divide the salad evenly among 6 salad plates. Drizzle each salad with 1/4 cup dressing. Serve immediately.
Strawberry Spinach Salad
Prep Time: 15 Minutes | Total Time: 15 Minutes | Serves: 4 (1 cup per serving)
Toss the spinach and green onions with the vinaigrette; divide evenly onto 4 salad plates. Top each salad with the strawberries and walnuts. Spoon the cottage cheese over the spinach mixture and serve.
Strawberry Salad with Chicken and Almonds
Prep Time: 5 Minutes | Total Time : 5 Minutes | Serves: 1
Stir together the cottage cheese and seasoning in the bottom of a 1-pint mason jar or a 2-cup container. Layer the remaining ingredients in the order listed, packing the spinach as needed. Cover and refrigerate up to 24 hours. To serve, shake the salad into a bowl and toss with a fork until the ingredients are mixed.
Watermelon Salad with Balsamic and Mint
Prep Time: 5 Minutes | Total Time: 5 Minutes | Serves: 2
Place each watermelon slice on a small plate. Place half the cottage cheese and mint on each watermelon wedge. Sprinkle with the pepper and drizzle with the vinegar.
Rich goat cheese and beets complement the lightness of the arugula and basil in this salad.
Serves 5 people
Total Fat 16g
Saturated Fat 3g
Monounsaturated Fat 6.5g
Polyunsaturated Fat 6g
Dietary Fiber 3g