summer salad recipes

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Grilled Chicken Wedge Salad
with Carrot Ginger Dressing

Monday, August 6th, 2018

Grilled chicken salad is my dish of choice for summer. There always seems to be some leftover chicken in the fridge and I love the challenge of coming up with new ways to eat it – depending on what I have on hand. I typically go with Middle Eastern-inspired recipes when I use pargiot, or dark meat cutlets, and I go Asian or Indian with chicken breasts.

The iceberg salad with carrot ginger dressing is my favorite starter at Asian restaurants – it’s just so light and fresh and really the perfect way to start a meal of heavy Chinese food. I’m always picking out the big chunks of iceberg that are wedged into each other, so I decided to make a salad that is all about the wedge!

Traditional wedge salad is smothered in bacon and blue cheese dressing – and aside from the fact that it’s not kosher, I’m not even tempted, because, well….blue cheese. I prefer not to eat food that tastes like stinky socks, you know? But this right here? This is I can get behind. With creamy avocado, peppery radishes and crisp cucumber, you don’t even miss croutons and the dish will leave you feeling light and refreshed – just how I love my summer salads.

Related Recipes:

Asian lettuce wraps
grilled chicken fattoush with za’atar ranch
grilled chicken salad with jalapeno honey mustard dressing
grilled chicken shawarma salad

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Snap Pea, Corn & Red Currant Salad

Tuesday, July 10th, 2012


Sometimes, you don’t have to think up a recipe, it just writes itself. When I came home from Kelder’s Farm with these delicious farm fresh ingredients, I knew I had to eat them exactly how I picked them – raw. No red currant jelly or snap pea stir fry. Just a simple recipe to bring out the freshness of the ingredients.


With no cooking involved, this salad comes together in no time. Because the produce is farm fresh and in season, it’s naturally sweet, so you don’t need much to bring out the flavors. I seasoned it simply with oil, lemon, salt and pepper and the results were light and refreshing. The tart currants are the perfect balance to the sweet corn and the raw peas add a brightness to the salad. With it’s beautiful colors and crispy sweet taste, this salad makes the perfect addition to any summer meal!

1 year ago: sushi salad II

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